Mama’s Favorite Fruit Salad

And now, brought to you by way of tablet and stylus, and just in time for Memorial Day cookouts and events: My mother Celia’s favorite fruit salad. It is quick, easy, and better the next day.  No measuring – one of those add more of this if you like this and less of this if you like something else better.  The pineapple juice adds a nice flavor and keeps the bananas from turning dark.

Simple, naturally sweet, pretty and cool.  In the upcoming heat, cool and simple are the operative words.  I have been known to eat this for my supper as well as my breakfast.  With strawberries at the peak of their season, this is a scrumptious eat.  Let the flavors blend for a couple of hours.  Enjoy!  The picture is from Pin Interest.  It shows one option for serving.  We just put in a bowl and serve, but for Memorial Day or July 4, this is nice.

Mama’s Favorite Fruit Salad
1 qt. strawberries, washed, hulled and halved or quartered
2 – 4 bananas, depending on size
1 large can pineapple chunks or tidbits in their juice
***Optional: pint of washed blueberries. sliced kiwi, watermelon (if eaten the same day)

Depending on size of berries, halve or quarter. Cut bananas into 1/2 inch chunks. Place in large non-reactive bowl and add pineapple chunks and juice. Toss gently to coat bananas well with the pineapple juice. Chill. Eat. Done!

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