17 December, 1981

Fresh Fruit Salad

Use only fresh in this salad, and refrigerate 3 to 4 hours to blend flavors. This salad needs no additional dressing because this salad is better in its own juices.

Fresh Fruit Salad ingredients (8)
Makes 6 - 8 servings
1 fresh pineapple
1/2 cup sugar
1 grapefruit
2 oranges
1 pear
1 nectarine
2 plums
1.5 cups seedless green grapes, halved lengthwise

Notes:  Generally, I use Indian River Ruby Red Grapefruits; however, tart grapefruit is an interesting contrast in this recipe.

Fresh Fruit Salad Directions
Prepare the pineapple
I use two covered bowls: one for the pineapple and a large one to mix other fruit. Retain all of the runoff natural fruit juices during preparation.

Cut top and bottom off pineapple. Over the larger bowl collect juices while you carefully peel, slice, and core the pineapple. Del Monte™ usually attaches tag with diagrams and further directions, or you can watch this video.

Chop or cut pineapple into chunks, and place into the smaller bowl. Add the sugar to prepared pineapple. Stir, and set aside at room temperature.

Prepare other fruit and refrigerate
Over the juice bowl, peel and segment grapefruit and oranges. Drop fruit in the juice bowl.

Core and dice the pear, nectarine and plums. Add diced fruit to grapefruit and oranges in larger bowl.

Add green grape halves to the sectioned and diced fruits. Lightly toss to distribute fruit juices.

Cover and chill both bowls of cut-up fruit for several hours.

Add pineapple and syrup to the larger bowl of fruit. Lightly toss to distribute fruit juices, and transfer to serving bowl.

Serve in crystal bowl, placing both slotted and regular serving spoons nearby.

Adapts Marvell Academy Mothers' Association, High Cotton Cookin' (Memphis: Wimmer Brothers, 1978), 85.

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Page Last Modified 20 May 2016

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