| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 20 |
oz |
Pineapple chunks in juice |
| 2 |
tb |
Honey |
| 1/2 |
ts |
Almond extract |
| 3 |
lg |
Oranges |
| 1 |
lg |
Pink grapefruit |
| 1 |
pt |
Strawberries, hulled and halved |
| 2 |
c |
Seedless grapes |
| 1 1/2 |
c |
Shredded coconut |
|
|
Reynolds plastic wrap |
INSTRUCTIONS
Drain pineapple chunks, reserving 1/3 cup juice. Add honey and almond
extract to reserved pineapple juice. Cut oranges and grapefruit in
sections. In large bowl, gently toss pineapple chunks, oranges, grapefruit,
strawberries and grapes. Drizzle juice mixture over fruit. Add coconut;
gently toss ingredients. Cover with Reynolds plastic wrap and refrigerate
until chilled, 3 to 4 hours.
Makes 10 servings.
Spill-Proof Seal: For hectic holiday dinners, prepare ahead as many dishes
as you can and refrigerate. Reynolds plastic wrap stretches to seal the
tightest, so it protects food better and prevents messy spills in the
refrigerator.
Posted to MC-Recipe Digest V1 #368
Recipe by: TVFN: REYNOLDS KITCHENS HOLIDAY RECIPES
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Sat, 11 Jan 1997 20:56:15 -0500
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