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Only 1 substitution in these recipes.
I use Splenda instead of granulated sugar.

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This time of year I love to make fruit salads.
I use fresh fruit, some frozen fruit, and rarely,
canned fruit. The key to a winter fruit salad
is to make it colorful and add just a sprinkling
of sugar on the layers of fruit. I put my fruit
salad in a champagne crystal punch bowl.

COLD FRUIT SALAD

4 large red Washington or Rome apples
4-6 Kiwi fruits sliced
4-6 Mandarin oranges
4 large Golden Delicious Apples
1 pound bag of mixed berries (dethawed)
(Blueberries; Blackberriers or Raspeberries, Strawberries)
4 Red or Yellow Pears
2 Large Mangoes or Papayas
Red or Green grapes
4 Bananas
Anything else that looks good.

Serve.

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HOT FRUIT SALAD #1

1 cup of water
2 tsps. of lite margarine or butter
4 large apples
4 large pears
1/4 cup of sugar
Cinnamon

Rub bowl or crock pot with a little
margarine or butter. Add water
Add chopped fruit cut in chunks.
Mix in Sugar.
Cut up margarine or butter on top.
Sprinkle cinnamon on top.
Cover.
Slow cook until done.
Serve.

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HOT FRUIT SALAD #2

1 CUP OF WATER
1 POUND BAG OF FROZEN BLACKBERRIES
1 POUND BAG OF FROZEN BLUEBERRIES
1 POUND BAG OF FRESH RAPSPBERRIES OR
STRAWBERRIES.
OPTIONAL - Add 1/2 pound of whole cranberries
for a zing.
1 to 1 and 1/2 cups of granulated sugar
2 tsps of margarine or butter

Rub bowl or crock pot with a little
margarine or butter. Add water
Add berries.
Mix in Sugar.
Cut up margarine or butter on top.
Sprinkle cinnamon on top.
Cover.
Slow cook until done.
Serve.