Fruit Salad

• Drain canned fruit, reserving some of the juice, or remove fruit from can with a fork or slotted spoon leaving some juice in the can.
• Cut canned fruit to bite size as needed. Add to a large bowl.
• If using fresh fruit, prepare as needed (peel/seed/cut up orange, wash/core/seed/cut up pear, wash/core/seed/cut up apple, wash grapes, peel/slice banana). Add to the bowl.
• Add a small amount of the reserved peach juice. Stir and taste, adding more juices if needed. If desired, add any dried fruit that you have. Nuts could also be added for protein.
• Eat at room temperature or chilled.

A note from Nancy, "this versatile recipe can be prepared with only canned fruit. It's based on a much simpler recipe my mother made with a can of fruit cocktail when I was a child. I often make it for Thanksgiving and have prepared it for new parents because it's delicious and healthy."

This recipe was submitted by Nancy LeMay as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.