Summer’s End Fruit Salad

• 20 oz canned pineapple chunks
• 2 bananas
• 1 whole orange, peeled and sections separated
• 3 green pears, leave skin on and cut to bite-sized pieces
• 1 cup mango pieces
• 4 boxes (or 4 cups) fresh raspberries

Empty pineapple chunks and juice into a saucepan and heat to boiling. When the juice boils, turn off the heat and move the pot to a heat-safe surface. Slice the bananas into the hot pineapples to prevent the bananas from turning brown overnight. Stir gently to coat bananas.

Add the diced pears to the warm mixture and stir gently to coat with the pineapple juice. Add the orange and mango pieces and chill.

Wash the raspberries gently and let them drain on a paper towel.

When the fruit salad has cooled, gently fold in the raspberries and serve.

Will keep one day in the refrigerator. If you want to make it ahead, prepare everything except the raspberries and chill. Just before serving, rinse and drain the raspberries and fold them in to the salad.

Serves 10-12