4 cans (15-20 oz. ea.) fruit (your choice)
1 stick margaine or butter
3/4 c light brown sugar
1/2-1 t. curry powder
slivered almonds
Maraschino cherries

Butter a (9x13 inch) glass baking dish, put drained fruit into dish with almonds and cherries on top. Put butter, sugar and curry powder in a sauce pan and heat until sugar is melted. Pour over fruit. Bake 350° for 30 minutes. Remove, cool and refrigerate overnight. Reheat at 325° until bubbly (about 30 minutes).
(serves 15-20)

Fruit Salad recipe is published in our January, 2006 Menu Minder.