INGREDIENTS

INSTRUCTIONS

8
The Cook and Kitchen Staff are currently featuring a variety of
holiday recipes from the "land down under." Christmas comes during  the
summer here, and picnics and parades prevail during the holiday
season.  It's not uncommon to see Santa using a variety of modes of
transportation as he lands in Australia. He may arrive by boat; and a
surfing Santa is not an uncommon site, any more than a camel-riding
Santa is considered odd. What does seem odd is that Santa continues  to
wear his traditional red-and-white holiday suit in the 90-degree
temperatures!  During the Australian holidays, today's recipe might be
found served  on the beach or at a picnic in the park, as many holiday
meals are  more fun than formal in Australia. Try today's recipe with
your  holiday fare, even if beachwear is inappropriate at your holiday
dinner table.  In a large serving bowl, stir together orange sections
and pineapple  chunks and chill.  To prepare the dressing, combine the
chopped mint leaves, sugar, malt  vinegar, and water in a foot
processor or blender until smooth. Pour  the dressing over the oranges
and pineapple. Let the dressing mingle  with the fruit for at least an
hour before serving, overnight if  possible.  Garnish the fruit salad
with pomegranate seeds and mint leaves, if so  desired; and serve cold.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 18, 1998, converted by MM_Buster
v2.0l.

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