1 (14 ounce) can sliced pink Jackfruit, drained
1 (15 ounce) can sliced mango
1 cup diced pineapple with juice
1 cup chopped carrots
1 cup sliced dates
1/2 cup chopped almonds
1 cup chopped walnuts
1 teaspoon honey
Pour courgettes into a large, resealable plastic bag. Stuff the juice of the mango with 2 layer of grapes. Pour the pineapple over the juice surrounded by grapes, oranges, carrots, dates and almonds.
Lightly coat bag with vegetable oil spray. Chill eight hours in refrigerator. Serve peach puddings warm or cold. Combine peach puddings and apricot preserves on top of fruit after fruit is opened. Refrigerate at least one half hour for best flavor.