| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
20 |
Servings |
INGREDIENTS
| 1 |
|
Honeydew melon, halved |
| 1 |
|
Cantaloupe, halved |
| 10 |
|
Pink grapefruit, peeled and |
|
|
sectioned |
| 10 |
|
Oranges, peeled and sectiond |
| 4 |
|
Oranges, juice of to 6 orng |
| 1 |
|
Pineapple, peeled and cubed |
|
|
or 1 lg can 20oz |
|
|
pineappl |
|
|
chunks in its own juice |
| 6 |
|
Bananas, cut in 1/4-inch |
|
|
slices to 8 bananas |
| 1/2 |
lb |
Bing cherries, pitted or 1 |
|
|
jar2ozmaraschino |
|
|
cherries |
|
|
drained |
INSTRUCTIONS
Scoop out melon balls, or peel melons and cut into cubes. Combine all
ingredients in a large plastic container; stir gently to coat bananas
with fruit jucies and prevent darkening. Cover tightly; chill well.
Note: May be stored in refrigerator 1 week. SOURCE: Southern Living
Magazine, August, 1979. Typed for you by Nancy Coleman.
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