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"Those who forget the pasta are condemned to reheat it."--Unknown

Bail Hai Fruit Salad Recipe

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This recipe for Bail Hai Fruit Salad is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 medium bananas, peeled and cut in thirds
4 cans cling peaches (large #2 can)
4 cans pineapple slices (large #2 can)
4 cans Bartlett pear halves (large #2½ can or #3 can)
3 small jars maraschino cherries, without stems and pits
4 sticks butter/margarine
4 c. lightly packed brown sugar
2 tsp. curry powder
Directions:
Directions:
Combine butter/margarine, sugar and curry powder in a pan on the stovetop. Heat until sugar is melted. Mix the fruit together in a large bowl.
Cool sugar mixture and pour over fruit. Mix well together. Cover and leave in the refrigerator overnight. Warm before serving -can be served warm or cool.
Personal Notes:
Personal Notes:
Double the recipe for a TMCA function!
#2 can = 2½ c., or 20oz.
#2½ can = 3½ c. or 29 oz.
#3 can = 5¾ c. or 46 oz.

This recipe was prepared by members and served at several TMCA Luaus, including the 10 year anniversary party, held on the point at Seabrook Shipyard overlooking the channel, with a live steel drum band named the Steeltones playing.
This archive recipe recovered by Gloria Rooney.

 

 

 

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