Sunday Best Fruit Salad

This is my favorite fruit salad to make because it's not too sweet, the flavors of the fruit really come through, and it can be chilled for several days in the fridge and still look just as pretty as the same day it was made.

Sunday Best Fruit Salad

2 (20 oz.) cans pineapple chunks
2 apples, cored and diced
4 bananas, peeled and sliced
1 quart fresh strawberries, hulled and sliced
8-9 kiwi, peeled, halved and sliced
2 (21 oz.) cans peach pie filling

Drain the pineapple chunks, reserving the juice in a separate bowl. Place the pineapple chunks into a very large bowl and set aside. Place the apple pieces into the pineapple juice and let soak for 8-10 minutes, making sure all pieces get evenly coated with the juice. Remove with a slotted spoon and place the drained apple pieces into the bowl with the pineapple chunks. Place the banana slices into the bowl of pineapple juice for 8-10 minutes, stirring to make sure each piece is covered with juice. Remove with a slotted spoon and add the banana slices to the bowl with the pineapple chunks. Discard the pineapple juice. Add the remaining ingredients, stirring well to mix, making sure everything is evenly distributed. Chill until you are ready to serve. This will keep in the fridge for several days, covered, and the apples and bananas will not brown. Makes about 15-20 servings.