I mentioned before that my Mom was a working mother long before
it was fashionable (or necessary). When I was young, I remember
her whirlwind activities as she kept my father’s health care practice
appointments and accounting, did payroll for my grandfather’s large
clothing factory, was a lifelong student of nutrition and health, kept
active in our church, sang in the church choir, and found time to run
our home as efficiently as she did all the rest of her life.
She was also a great cook, as anyone who attended our church
dinners or family get-togethers would agree. People would always
ask if she would bring her famous fruit salad.
People seem to love the special blend of fruit and the fact that she
likes to add frozen melon balls and pineapple cubes so the salad
stays chilled when served.
So, to honor my Mom again, and to celebrate the wonderful feature
in the North Penn Reporter, here is her Much-Requested,
Scrumptious Fruit Salad recipe, perfect for July the Fourth
celebrations or any-time-of-the-year gatherings.
MARY ALLEBACH'S MUCH-REQUESTED, SCRUMPTIOUS FRUIT SALAD
1 29 oz. can fruit cocktail (use juice)
2 bananas, sliced
2 packages frozen melon balls (cantaloupe and honeydew, or use fresh melon balls if
2 cans (20 oz. each) frozen pineapple cubes or chunks (put unopened in freezer for at
least an hour or two before making the fruit salad)
2 apples, diced (red delicious, unpeeled to add color)
2-3 oranges, sectioned and halved
20 red grapes, de-seeded and halved
2 tablespoons Fruit Fresh®
Do not completely thaw
the melon balls and
pineapple cubes. The
salad serves better if
the melon and
pineapple are partially
Mix thoroughly and keep
refrigerated until serving.
Our family likes the
salad by itself, but you
can also serve with a
dollop of yogurt or
whipped cream and
garnish with a mint leaf.