Instructions: 1. DRAIN PEACHES AND PEARS. RESERVE JUICES. CUT FRUIT INTO 3/4 INCH PIECES.

2. COMBINE PINEAPPLE WITH PEACHES, PEARS AND JUICES FROM ALL FRUIT.

3. ADD ORANGES.

4. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE; MIX THOROUGHLY.

5. COVER, REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD 3 LB PEELED ORANGES.

2. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD 3 LB 8 OZ CORED APPLES.

SERVING SIZE: 1/2 CUP

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