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Glazed Fruit Salad

With summer fruits filling the markets, it's easy and fun to make healthy meal choices. This hardly can be called a recipe, but it's a simple idea that dresses up a bowl of fruit.
I used the hollowed out pineapple shells as bowls, but you can use other fruit shells or just a bowl. The glaze will keep the fruit from turning brown.

Ingredients and Method
-8 cups assorted fresh fruit, cut into bite sized pieces (drained canned pineapple works well)
-1 19oz (2 cups) can peach pie filling.

In a large bowl cut up fruit and fold in the pie filling. Transfer well coated fruit into your serving bowl and enjoy.





12 comments:

  1. fresh fruit....what a lovely presentation kathy....
    simple, but simply deeelish, i am sure, i would love that for breakfast this morning.

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  2. Love the simplicity of this recipe!

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  3. I have a recipe very similar to this that I got from the mother of one of my college buddies! It's been a mainstay for over 20 years! It is wonderful! ~ I'm sure this is as well. I love the idea of using the shell as the bowl!

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  4. I like this. I have often used the pineapple shells for fruit dishes, but I love the idea of pouring a glaze over. Perfect dessert for a summer evening.

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  5. I make this with lemon pie filling and cool whip on top!

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  6. Perfect, we brand on Thursday and I'll be using this recipe.

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  7. Sneaky...I like it!
    Judy's tip is a goodie too.

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  8. A pretty way to serve up fruit.

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  9. Both the peach pie filling and Judy;s suggestion of lemon sound good. .and I'll be trying it very soon.
    Your serving bowl is wonderful.

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  10. What a great idea for glazing the fresh fruit...and so pretty!

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  11. This is a very popular recipe in my family. We use up to 16 cups of fruit for 1 can of pie filling. Keeps well in the refrigerator for the week!

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