Fruit Salad

This recipe uses canned fruit,  perfect way to use up your summer preserves in the midst of a cold winter.  With addition of a few fresh fruits available in winter you have yourself a nice salad so good that your guests with want to lick the bowl clean. This makes a lot, so it is perfect for bringing to a church potluck, or gathering with friends. I like serving it at brunch.

• 1-18 ounce / 540 ml canned mandarins
• 1-28 ounce / 796 ml canned pears, diced
• 1-28 ounce / 796 ml canned peaches, diced
• 1-14 ounce / 398 ml canned pineapples, diced
• 3 fresh kiwi, diced
• 2 bananas, sliced
• 1-6 serving size of cook and serve vanilla pudding
• 1/3 cup of minute tapioca*

1. Drain and reserve all the juice, you should have about 4 cups.
2. Combine the dry vanilla pudding mix with the minute tapioca in a medium sauce pan.
3. Add the fruit juice, (you may add water to make 4 cups if needed.)
4. Cook the pudding over medium low heat until the pudding comes to a boil. Stirring often or the pudding WILL burn, (I have proof). If that happens, don't panic, don't stir, just pour the pudding into a clean pan and carry on.
5. Let the pudding cool to room temperature. Add the fruit and chill. Right before serving, add the sliced bananas to prevent them from darkening.

*If you don't want to use tapioca pudding just use 2 packages of the cooked vanilla pudding mix.