My Fruit Salad with a Thai Twist

This fruit salad hits the spot with the sweet and refreshing fruit flavors it's perfect for serving in the spring and summer

Serving: 9
Prep time: 35

Ingredients
1 (20 oz) can pineapple chunks, juice reserved and set aside
2 pink lady apples, peeled and cored
1 (21 oz) can peach pie filling
2 bananas, peeled and diced
3 kiwis reserved for the end
1 pint strawberries
2 cans mandarin oranges
1 can rambutan drained
1 can lychees drained
1 mango peeled and chopped, seed removed.

Directions

1. In a bowl, toss the chopped apples in the reserved pineapple juice, allowing it to sit for 8 minutes.
2. In a large bowl, combine the peach filling and the pineapple chunks.
3. Remove apples from pineapple juice drip well and add to the pie filling and pineapple mixture.  Add chopped bananas to reserved juice and allow it to sit for 8 minutes.
4. Remove chopped bananas from pineapple juice drip well and add it to the pie filling and pineapple mixture.  Add rambutans, lychees,  and the chopped mango to remaining pineapple juice and let sit for 8 minutes.
5. Remove rambutans, lychees, and the chopped mango from reserved pineapple juice and add to the pie filling and pineapple mixture stir well to blend the fruit. 
6. Peel and slice kiwis and slice the strawberries.
7. Toss strawberries and mandarin oranges together and add to the pineapple juice and add to the pie filling and pineapple mixture.
8. Add kiwi slices along the boarder of the serving bowl.  Refrigerate to chill, until serving.

This American inspired dish with an added Asian fruit twist is perfect for barbeque's or for potlucks as well as just having it in the refrigerator after a day in the sun!  I love the way the Asian fruits tie in with the traditional fruits in this recipe, sweet delicious and  refreshing!