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8
servingsEasy
By James Villas
Published 2007
There’s not a proper lady in Louisville, Savannah, Montgomery, or Little Rock who wouldn’t consider a frozen fruit salad such as this one the height of elegance for her bridge club or a summertime patio luncheon—served typically with trimmed finger sandwiches or tiny ham biscuits. Of course, the salad could be (and often is) made with canned or frozen fruit, but as any fastidious hostess knows, not only is it a shame not to use fresh fruit (pineapple included) when it’s readily available, b
