"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Colorful Fruit Salad, by Connie Bird, is from The Weeks Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (21 oz) can apricot pie filling 1 (11 oz) can Mandarin oranges-drained 1 (16 oz) can sliced peaches-drained and sliced 1 (15 1/4) can pineapple chunks-drained 4 bananas peeled 1 cup maraschino cherries (optional) 1 cup of chopped nuts-walnuts
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