| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
20 |
Servings |
INGREDIENTS
| 1 |
|
Honeydew melon; halved |
| 1 |
lg |
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 |
md |
Bananas; cut in 1/4-inch slices; to 8 bananas |
| 1/2 |
lb |
Bing cherries; pitted or 1 jar(2oz)maraschino 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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