"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Citrus Layered Fruit Salad Recipe

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This recipe for Citrus Layered Fruit Salad, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup white sugar
1/2 teaspoon orange zest
1/2 teaspoon lemon zest

Fruit:
2 cups fresh or drained canned pineapple
1 cup seedless red grapes
1 medium firm banana sliced
1 medium orange sectioned
1 medium grapefruit sectioned
1 pint fresh strawberries sliced
2 medium kiwifruit, peeled and sliced

Directions:
Directions:
Sauce: In a sauce pan, combine sauce ingredients and bring to a boil. Simmer uncovered for 5 minutes. Remove from heat and let cool.

Fruit: Layer fruit in a glass serving bowl. Pour cooled sauce over fruit. Cover and refrigerate for a few hours before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Something different to do with fruit. Layers of fruit are colorful. Nice for a brunch. Easy to make a little or a lot. If citrus is really sour, may want to add a little more sugar to the sauce.

 

 

 

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