Fruit Salad with Ricotta Pineapple Sauce recipe

10 servings

1 (15 ounce) can crushed pineapple, drained

1 cup white sugar

1 (15 ounce) container ricotta cheese

2 (15.25 ounce) cans fruit cocktail, drained

1 (15 ounce) can pineapple tidbits, drained

1 pint fresh strawberries, hulled and halved

3 apples, cored and diced

2 nectarines, pitted and diced

In a large non-metallic serving bowl, stir together the crushed pineapple, sugar, and ricotta cheese until well blended.

Stir in the fruit cocktail, pineapple tidbits, strawberries, apples and nectarines.

Cover, and refrigerate for at least 4 hours, or overnight.

The longer you refrigerate before serving, the better it will taste.