Instructions: I also used to make fruit salads using canned pineapple chunks in juice as the basis, adding whatever fresh fruits were available and affordable for the season. At this time of year, my additions would have been the orange and banana pieces and some halved green grapes. Sliced apples tend to oxidize quickly, but sprinkling some lemon juice on them can delay the browning a bit. I would add these to separate servings rather than incorporating them into the basic mixture. At various times of year, I would add sliced berries and/or peaches and/or cherries. I never had a formal recipe, or I would be glad to share it with you. Whatever mixture I made, I would keep in the refrigerator and serve it 1/2 cup - 1 cup at a time.

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