| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canadian | Brunch for, Fruit, Canadian li | 8 | Servings |
INGREDIENTS
| 19 | oz | Lichees; canned |
| 1 | c | Dried apricots |
| 1/4 | c | Golden raisins |
| 1 | Grapefruit | |
| 1 | Honeydew or cantaloupe melon | |
| 2 | c | Pineapple; fresh or canned, cubed |
| 1 | tb | Candied ginger; chopped |
| Liquid honey |
INSTRUCTIONS
Any blend of fruit is welcome at brunch, but the lichees and apricots make this one special. Serve with yogurt or creme fraiche, and extra candied ginger, if desired. Drain lichees, reserving juice in small nonaluminum saucepan; cover and refrigerate lichees. Add apricots and raisins to saucepan; cover and soak for 1 hour or refrigerate overnight. Bring to boil, reduce heat and simmer for about 10 minutes or until apricots are tender. Let cool. Peel grapefruit; with sharp knife, pare off outer membrane. Holding fruit over large bowl, cut away sections from inner membranes; squeeze out juice from membranes. Halve, peel and seed honeydew; cut into bite-size cubes. Add melon, pineapple, ginger, lichees and apricot mixture to bowl. Toss and add honey to taste. Chill for up to 4 hours. Makes about 8 servings. Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998. Recipe by: Canadian Living Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on Mar 18, 1998
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