Fruit Salad

Rosa Mary Feazel
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 bananas
  • 1 cup pecans, chopped
  • 2 apples
  • 1 large can crushed pineapple, drained (save juice for sauce)

SAUCE:

  • 3/4 cup sugar
  • 2 eggs
  • 2 Tbsp flour
  • Juice of 1 lemon
  • Juice of pineapple

Chop fruit and place in dish. Sprinkle chopped pecans on top. Mix ingredients for sauce. Cook on low heat and stir constantly until thick. Pour over fruit and refrigerate until ready to serve.





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