Recipes
Fall Fruit Salad
Source: Bob Pastorio
Servings: 6 to 8 cups (depending on sizes of fruit)
Description:
A good combination served as a salad or, as dessert, over a piece of angel food cake.
- Ingredients (salad):
- 6 bananas
- 6 apples (3 red, 3 green)
- 1 fresh pineapple
- 2 oranges
- 1 pound seedless grapes
- 2 tablespoons minced fresh mint leaves.
- 2 tablespoons minced fresh tarragon leaves
- Ingredients (dressing):
- 1 1/2 tablespoons flour
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup pineapple juice
- juice of one orange
Instructions:
Peel bananas. Halve and core apples. Trim top and bottom off pineapple; core and peel. Cut bananas, apples and pineapple into 1-inch chunks and put into a bowl large enough to hold everything, along with remaining fruit and herbs. Peel oranges and separate into sections. Pull grapes off stems. Add herbs. Cook dressing ingredients over medium heat until thick, cool. Pour over fruit and gently toss to coat
Shenandoah Growers suggests:
To make this richer and creamier, add a cup of whipping cream or, for a low-fat treat, a cup of evaporated skim milk to the dressing.