Fourth of July Salad, For Barb Gulley

Justin breaking the rules by adding Cool Whip to the salad on Easter ! ! ! !

This is the salad we made for Thanksgiving. It has such a wonderful Sunshine look and taste to it.

Fourth of July Salad was traditionally served in my " home of origin" at the height of summer, since that is the only time that fresh peaches are available. We always had it at the Fourth of July BBQ.

My dad invented the recipe and always makes it. The only change that has ever taken place to the recipe is something I learned as a 4-H leader to protect the bananas. I'll give the recipe and then tell you the rules.

The recipe is adaptable depending on how many fruits you start with. This is the basic recipe that fits a 20 oz. can of pineapple (or whatever size they make these days that is close to that).

1 20 oz. can of pineapple slices or chunks, in own juice

5 or 6 bananas

5 or 6 medium size oranges

5 or 6 peaches

about 1 cup Sugar, depending on the sweetness of the peaches

Drain the pinepple juice into a really large bowl. slice the bananas into the juice and swish them around to be sure each slice is coated in the juice. Peel the Oranges and separate and tear each segment into bit sized pieces into the bowl. Peel the peaches and slice into pieces that are about the same size as the orange pieces, into the bowl. Cut the pineapple into the same sized pieces, into the bowl.

Adjust the amount of sugar according to the sweetness of the peaches and sprinkle the sugar over the top of the salad. Mix GENTLY, by hand, cover, and refrigerate until cold. (preferably over night).

NOW the RULES: Originally, only fresh peaches were allowed. We have tried experimenting with frozen peaches, with mixed results. the Carpers have to use canned peach slices, drained...because we have always lived in places that didn't carry fresh peaches and oranges at the same time. So for Carpers, the salad became a winter food because that is when oranges are available. (Obviously when using canned peaches, a much smaller amount of sugar is used... some people don't put sugar in at all, but we find sugar makes a better juice).

When the salad is setting, NO ONE is allowed to eat it until it is time to be served. (at Carpers, the cook is allowed a small bowl, for quality control purposes)

The mixing has to be done WITH YOUR HANDS. No exceptions, BRIAN ! ! !

So there you have it. My sister, Sandra, who lives in California and has access to all kinds of funky fresh fruits, tweaks the recipe except on the 4th of July. I know sometimes she adds raspberries or strawberries or other kinds of fruit. I imagine she uses less sugar because she eats healthier than some of us.

THANKS DADDY. We love you and love your salad and your BBQ's.