What to do with lots of canned fruit
Now that I have a pantry that’s properly organized and inventoried, I realize I have a lot of fruit canned up. A lot.
Last summer when cleaning out and inventorying our freezers, I found I had gallons of frozen raspberries from our bushes. Younger Daughter is the raspberry fiend in our family, and with her off in the Navy, most of the berries went uneaten. But they were beautiful berries and I needed to do something with them. Rather than make them into jam (which I dislike), I opted simply to can them whole in water, with an eye toward one day being part of a fruit salad. That day had come.
So last weekend Older Daughter came up for a visit. As you can imagine, Mr. Darcy was THRILLED to see her.
When I mentioned I was planning on making a fruit salad, Older Daughter eagerly asked if she could bring some home with her. You bet!
So I pulled out all the necessary ingredients from the pantry:
The only thing missing was strawberries. I had a bag of frozen sliced strawberries, the last loot from our old garden, which I defrosted and added to the mix.
Everyone’s notion of the ideal fruit salad is different, but here’s what ours consists of: peaches, pears, blueberries, strawberries, raspberries, apples. (I canned chopped apple “bits” a few years ago specifically to add to fruit salad.)
I drained the small fruits.
The peaches are drained separately, so I could chop them up.
Of the two quarts of pears I used, one quart is drained and chopped.
The mix so far:
Then — and this is my mother’s secret ingredient — the other quart of pears is put in the blender with its juice, and puréed.
This creates a “sauce” …
… which is then poured over the rest of the fruit.
Mix it all together, and voilà: A sure-fire way to get the kids to eat their fruit.
And it has a secondary benefit of clearing out some pantry space.
Source: http://www.rural-revolution.com/2021/03/what-to-do-with-lots-of-canned-fruit.html
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