Here's a delightful dish for any time of year, though it's especially welcome during the dark days of winter: fruit salad.
As with anything of this nature, fruit salad can include whatever fruits you particularly like. For us this means: peaches, pears, apples, bananas, strawberries, and blueberries.
The quantities I like are:
• 2 quarts (or two large cans) peaches
• 2 quarts (or two large cans) pears
• 3 or 4 bananas
• 1 apple (the photo shows two, we only used one)
• strawberries and blueberries to taste, maybe a quart each
Younger Daughter started by slicing the bananas.
While she did that, I peeled and cut an apple into "bits." When we lived in Oregon and had mature apple trees, I canned apple "bits" specifically for use in fruit salad, and they turned out beautifully. I like apple bits for a little bit of crunch. By the way, only use firm apples. Red or Yellow Delicious are so mushy that they taste terrible in a fruit salad.
Drain the peaches and cut up into chunks.
Drain only one jar (or can) of pears, and cut into chunks.
Everything should just get tossed into a big bowl.
Blueberries are just added as is, of course. But we sliced the strawberries.
Maybe it's just me, but I don't care for citrus in fruit salad, much as I love oranges. Somehow the consistency doesn't seem compatible. But hey, that's just me.
Looking good so far!
Now mix everything up. Looks pretty, in my opinion.
And now for the secret ingredient which makes for an outstanding fruit salad: pears. I already added one jar of cut-up pears into the salad. But I take the other jar...
...pour both the fruit and the syrup into a blender...
...and blend it into a pear "sauce."
Now pour the pear sauce over the salad...
...and mix thoroughly.
While it's wonderful in its just-made state, it's even better after a day or two in the fridge, when the flavors blend... IF it lasts that long. Enjoy!