Strawberry-Glazed Fruit Salad

I'm back from a trip with hubby.  He had a conference that was held at The Great Cedar Lodge in Branson, Missouri. The lodge is listed among the Historic Inns of America, and it was just a very relaxing, beautiful place! Great Cedar is  a perfect destination if you really want to get away and feel surrounded by nature.  It was warm, "top 10" weather the whole time we were traveling.  We got back home and were welcomed with snow this morning!  I know it's May, but it's pretty to me, just the same. While in Branson and Eureka Springs,  I had the chance to browse some antique shops (had temperatures in the  70's and 80's there:  folks at Big Cedar  were splashing around in the outdoor pool!)and found two vintage cookbooks.  My new "old friends" are entitled:  Amana Recipes from 1948 and All About Home Baking from 1933.  As I have a chance to read them, I'll share with you in a later post.  One book had a hand-written note inside to record the history of  its origin;  that's always exciting for me!  Another book that I bought on my trip is not quite as old, but has some great recipes.  I plan to make this fruit salad, soon.  In fact, I went to the store and bought fresh strawberries yesterday to make it.  Enjoy!

Strawberry-Glazed Fruit Salad
(Taste of Home Low Fat Country Cooking-1997)
Jeri Dobrowski, Beach, North Dakota

1 qt. fresh strawberries, halved
1 can (20 oz.) unsweetened pineapple chuncks, drained
4 firm bananas, sliced
1 jar or pouch (16 oz.) strawberry glaze

In a large bowl, gently toss strawberries, pineapple and bananas;  fold in the glaze.  Chill for 1 hour.

SWAPS:
Blessed with Grace
Love Bakes Good Cakes
Our 4 Kiddos
Hun What's for Dinner?
Balancing Beauty and Bedlam
Mandy's Recipe Box
Our Delightful Home
Raising Homemakers
Deep Roots at Home
We Are That Family
Cedar Hill Ranch