Makes 12 servings • Large salad bowl
2 cans (20 ounces each) pineapple chunks, drained, half the juice saved
2 cans (11 ounces each) mandarin orange slices, drained
1 large bunch seedless green grapes, washed and dried
1 large bunch seedless red grapes, washed and dried
2 apples, cored and cut into small chunks
1 pint strawberries, washed, dried, hulled, and thickly sliced
1 can (21 ounces) peach pie filling
2 bananas
1. In a large salad bowl, stir together the pineapple, the reserved juice, and the orange slices. Stir in the green and red grapes, apples, and strawberries. The pineapple juice will keep the fruit fresh. (The salad can even be refrigerated and stored overnight.)
2. Stir in the pie filling.
3. At serving time, slice the bananas, add to the salad, and toss to coat with the juice. (The pineapple juice will keep the bananas fresh looking, too.)
A Note from Miss Kay
This recipe is one that Phil’s sister Jan has shared with me. The pie filling at the end is optional. All the other fruit mixed together is great on its own if you don’t have pie filling handy.