1 (21 ounce) can sliced peaches
1 (16 ounce) can sliced apricots
1 (16 ounce) can sliced cherries
1 (3 ounce) can sliced dates
1 (5 ounce) can sliced dates with juice
1 (3.5 ounce) can sliced black olives, drained
1 (3 ounce) can pineapple chunks, drained
4 bananas, peeled and sliced
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
In a medium bowl, combine peaches, apricots, cherries, dates, dates with juice, black olives, pineapple chunks and bananas. Mix together and refrigerate overnight.
Cake in a 10x15 inch pan or line with waxed parchment. Bake in preheated oven for about 1/2 hour, or until peaches are tender. Cool slightly before serving.