Until last week, I hadn’t made Mother’s fruit salad in years.

But in planning a meal for our family’s newborn mother, when needing something sweet to complement a Ham-Broccoli quiche I was serving, I remembered Mother’s simple salad.

Very much like that Southern table staple Ambrosia — minus the cherries and coconut — the salad makes up quick from ingredients I normally have on hand.  And it’s a perfect complement to ham.  In fact, the combination tasted so good last week I decided to make it again today.

Perhaps adding the recipe here may help keep this childhood favorite at the top of my aging memory bank — where it properly belongs.

Mother’s Fruit Salad

Serves 2

1/2 of an orange — peeled, sectioned and sliced with membranes removed.

1/2 cup of crushed pineapple

1 banana sliced

1 to 2 tsp. sugar

Mix and serve immediately