Tangy Fruit Salad

I love to travel. No big news there. But I also love to eat. I especially love to combine the two passions and glean recipes from my travels. This fruit dish came to my recipe box after a visit to a family member in Texas. I've played with it by making up different kinds of fruit combinations over the years. You can make it with two different fruits or five different fruits. It's totally up to your taste buds. If you have trouble getting the kiddos and spouse to eat fruits and vegetables, try this. If you need something quick for a potluck or church venue, or just want to do something different for dinner, this is a keeper. The following is my favorite combination:

3 apples - any variety

1-pound strawberries

1 20oz can of pineapple chunks. Fresh pineapple, even better.

2 limes

salt

Wash apples and strawberries. Cut tips off strawberries. Core apples, but do not peel them. Cut apples and strawberries into bite size chunks. Drain pineapple. Mix pineapple chunks with apples and strawberries. Slice limes and squeeze juice over fruit until it is coated and you have a little juice in bottom of bowl. Sprinkle very lightly with salt. Stir again. Refrigerate before serving.

Any combination of your favorite fruit will do. The consistent ingredients are limejuice and a sprinkle of salt.

Try these variations: mandarin oranges, red grapes, green grapes, bananas, cherries, watermelon, honeydew melon, cantaloupe, kiwi and raisins. Also try Fuji apples, Pink Lady apples and Granny Smith apples to get even more variety.

The best part of this recipe is that it gets better with age. It will keep up to one week in a closed container in the fridge.