Fresh Fruit Bowl Recipe

Fresh Fruit Bowl Recipe photo by Taste of Home

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"THE CROWINING GLORY of my aunt's breakfast table was this delightful bowl of fresh fruit. The glorious colors provided the perfect accent to her antique dishes and white linen tablecloth. Bite-sized pieces of melon were prepared the night before, slightly sweetened with corn syrup, and chilled in the icebox. The other fruits were added just prior to serving, making this dish a light, colorful complement to our breakfast."

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Fresh Fruit Bowl Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

8 to 10 cups fresh melon cubes
1 to 2 tablespoons white corn syrup
1 pint fresh strawberries
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional

Directions

In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired. Yield: 3-4 quarts.

Nutritional Facts 3/4 cup equals 55 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Fresh Fruit Bowl in Reminisce March/April 1992, p33