My Nanaw (maternal grandmother) was one of those precious, special women. She was strong willed, but always practiced her southern charm and hospitality on everyone. We were the benefactors of her savvy cooking skills, ability to stretch a penny into a dollar, and sharp wit. Every Sunday after church, we would go to Nanaw’s house for lunch. All seven of us! Nanaw would cook a roast and fresh vegetables from Tootsie’s garden. It seemed she always had a butter cake under the “cake cover”. (We always checked the cake cover when we went to Nanaw’s. There was always something delicious inside). One of the special treats Nanaw would make for everyone was Fresh Fruit Salad. We’d eat it ice cold all by itself or poured over vanilla ice cream or on the side with her fabulous butter cake. This stuff is fantastic and anyone who enjoys fresh fruit will find this heavenly. So, I will include the Fruit Salad recipe followed by the Butter Cake Recipe. Here we go! Hold on to your butts!
Nanaw’s Fruit Salad
6 ripe bananas (not black, just a few spots – not mushy)
6 juice oranges
6 golden delicious apples (small)
1 can crushed pineapple with syrup
1 small jar maraschino cherries
Dash of salt
1/2 cup sugar or more to taste (some is good, more is better, suit yourself, but not so much that it is gritty)
Several dashed of Fruit Fresh (keeps the brown crud away from the fruit)
Pour crushed pineapple into large mixing bowl. Cut oranges in half and section as you would a grapefruit. Squeeze sections and juice into the bowl with pineapple, removing any seeds because – eww- that would just be gross to bite into. Peel and dice bananas and add to bowl, stirring to cover bananas with juice. Peel, core and chop apple and add to pineapple mixture. Drain all but a small amount of cherry juice from cherries. Add cherries (cut them in-half first) and remaining cherry juice to pineapple mixture. Add salt, sugar and Fruit Fresh and mix well. Chill in frig.
Yep! See! Wasn’t that easy………I promise this is good stuff folks.