We never go offshore without preparing in advance a big batch of this fruit salad. We've found that the cool crisp flavors refresh and revive us while on a long watch.
1 can peaches
1 can pineapple
1 can mandarin oranges
1 can grapefruit
1/4 cup almonds (or other nuts)
Makes six to eight servings.
Peel, core, and cube apples. Drain juices from all canned fruit. (Combine and save juice for use in future cooking. Great as substitute for liquid in any muffin or cake recipe.) Combine all ingredients and refrigerate.
The apples and nuts in this recipe help give a crunchy quality when fresh fruit is in short supply.