From former restaurant owner Ruth Andrewson of Leavenworth, Washington comes Quick Fruit Salad. "It's very easy to make and delicious as well," Ruth assures.
- 10 cans (20 ounces each) pineapple chunks, drained
- 10 cans (21 ounces each) peach pie filling
- 10 cans (11 ounces each) mandarin oranges, drained
- 10 cups green grapes
- 10 cups sliced bananas
- Combine all ingredients except bananas. Chill until ready to serve. Just before serving, fold in bananas. Yield: 100 servings.
Originally published as Quick Fruit Salad in Taste of Home April/May 1993, p57
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Reviewed Sep. 9, 2013
"I make this salad for family BBQs often. It disappears quickly."