Too Much Fruit Salad
Yield
1 batchPrep
20 minCook
0 minReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
ripe |
|
| 1 | each |
melon
ripe |
* |
| 1 | large |
grapefruit
|
|
| 3 | each |
oranges
|
|
| 11 | ounces |
maraschino cherries
|
|
| 3 | each |
bananas
ripe |
|
| 3 | each |
kiwi fruit
|
|
| 1 | pound |
prunes
stewed |
|
| 3 | each |
peaches
sliced |
|
| 1 | cup |
apricot nectar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pineapple
ripe |
|
| 1 | each |
melon
ripe |
* |
| 1 | large |
grapefruit
|
|
| 3 | each |
oranges
|
|
| 317.9 | ml/g |
maraschino cherries
|
|
| 3 | each |
bananas
ripe |
|
| 3 | each |
kiwi fruit
|
|
| 453.6 | g |
prunes
stewed |
|
| 3 | each |
peaches
sliced |
|
| 237 | ml |
apricot nectar
|
|
Directions
flavors to blend together. Peel and section the grapefruit and oranges.
Remove the seeds and membranes.
Cut the sections into bite-size pieces and dump into a big non-metallic bowl.
Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl.
A typical whole pineapple is usually too much, so you might want to reserve about ⅓ of the flesh to eat by itself.
Peel and cut the melon, bananas, peaches and kiwi fruits and add to the bowl.
The kiwis should be sliced horizontally (so the seeds make pretty circular patterns).
Add the stewed prunes, syrup and all.
This will moisten everything.
Add the maraschino cherries and the syrup they came in (check for stems).
Add the nectar, making sure there is enough liquid to cover the fruit.
This is the hard part.
Put it all in the refrigerator, and don't eat any until tomorrow.
It really needs to sit overnight for all the colors and flavors to blend together.
