A friend's sister sent me this a few months ago, and I think it's a perfect Spring-y ending to a perfect Spring-y brunch, lunch, or dinner (or any time for that matter!). And, you don't need to worry about trying to find fresh fruit so early in the year.
Serves: 12
Prep.Time: 10-15 minutes
1 can peach or apricot pie filling (21 oz.)
2 cans fruit cocktail (15 oz.each) -- drained
1 can pineapple chunks (20 oz.) -- drained
1 can mandarin orange sections (15 oz.) -- drained
2 medium firm bananas -- sliced
In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in bananas just before serving.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved