"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

Brunch Fruit Salad Recipe

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This recipe for Brunch Fruit Salad, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen (Ryan) Wiedeman
Added: Wednesday, June 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz. can chunk pineapple, drain
and reserve juice
2 large banana's, cut in to 1/4 in. chunks
1 c. green or red grapes, diced
1 15 oz. can mandarin oranges, drained
1 red apple, sliced
1 golden or green apple, sliced

Sauce:
1/2 c. sugar
2 T. cornstarch
1/3 c. orange juice
1 T. lemon juice
reserved pineapple juice
Strwaberries (optional)

Directions:
Directions:
Combine the fruit in a large bowl. Mix all the sauce ingredients in a saucepan and stir until smooth. Bring to a boil and cook for 2 minutes. When cool, pour over fruit and refrigerate. May add strawberries.

 

 

 

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