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Today I am going back to salads. Specifically, fruit salads. We are so lucky to have such a variety of fresh fruit available for us. We not only have fruits that are ‘in season’ at our local farmers market, roadside stands and of course our grocery stores. We enjoy fruits the year round shipped in from faraway places. In the produce department of our local grocery store, you can find almost any variety of fruit to make nutritious salads. We have the best fruits to help keep us healthy.  Eat fruit often, whether fresh, canned or frozen. They are so good for us.

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TROPICAL AMBROSIA
2 kiwi fruit peeled, sliced about 1/4 inch thick, cutting slices in half
1-8-1/2 oz. can pineapple tidbits, drained well
1 c. each, flaked coconut and mini marshmallows
1 c. banana slices cut 1/4 inch thick

In a large bowl, gently combine all ingredients, except banana slices. When ready to serve, fold in bananas. Turn into a salad bowl. If you wish, sprinkle additional coconut over top as a garnish. Makes eight servings.

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This ‘make-ahead’ salad is delicious as well as pretty.

BANANA SPLIT SALAD
1-8 oz. pkg. cream cheese, softened
1/2 c. sugar
1-20 oz. can crushed pineapple, drained well
1-10 oz. pkg. frozen sliced strawberries in syrup, thawed
2 medium firm bananas, sliced cutting slices in half
1-12 oz. carton frozen whipped topping, thawed
1 c. chopped walnuts
12 large strawberries, optional

In a medium size bowl, beat cream cheese and sugar well. Transfer to a large mixing bowl; fold in fruit, then whipped topping and walnuts. Turn into a lightly sprayed 9x13 inch dish. Cover and freeze until firm, at least three hours. Remove from freezer 20 minutes before serving. Note: If you wish, sprinkle additional nuts over the top before slicing. Also, you can put a fresh strawberry in the middle of each serving to “dress-it-up.” Makes 12 servings.
Tip: You probably do this already but you don’t thaw whipped topping on the counter. Thaw it in the fridge. It needs to be thawed slowly. Think ahead before you make this salad or any salad using whipped topping as one of the ingredients.

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FRUIT N’ NUT SALAD
2 medium unpeeled, semi-tart red apples, cut into bite size pieces
2 medium oranges, peeled, sectioned and cut into bite size pieces
1 c. raisins
1-10 oz. jar, maraschino cherries, drained well and diced
1-1/2 c. chipped pecans
1 c. mayo
1/2 c. sugar
1 T. lemon juice
2 medium firm bananas, sliced about 1/4 inch thick

In a large bowl, combine first five ingredients. In a small bowl, combine next three ingredients, mixing well. Fold into fruit mixture and gently stir to coat. Chill about one hour or more. Just before serving, fold in bananas. Makes 12-14 servings. Note: After dicing the cherries, put them on a paper towel to absorb any juice.

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CREAMY PEACH SALAD
1-4 oz. serving size pkg. peach flavor gelatin
1-3/4 c. boiling water
1/3 c. cold water
1/2 c. peach or plain yogurt
1-3/4 c. thawed whipped topping
1-16 oz. can sliced peaches, drained and chopped
1/4 c. chopped walnuts or pecans

In a medium bowl, dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened (consistency of raw egg white). In medium bowl, blend yogurt into whipped topping; then blend in gelatin. Stir in peaches and nuts. Pour into an 8x4 inch loaf pan. Chill until firm, about three hours. Unmold onto flat plate or cutting board. Garnish with additional peach slices. Serve on salad or small plates. Makes six to seven servings.

Thought for the Day: The same fence that shuts others out shuts you in.

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