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Layered Fresh Fruit Salad

Layered Fresh Fruit Salad
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. I enjoy sewing, too—especially for our granddaughter.
10-12 ServingsPrep: 20 min. + chilling

Ingredients

  • CITRUS SAUCE:
  • 2/3 cup orange juice
  • 1/3 cup lemon juice
  • 1/3 cup packed brown sugar
  • 1 cinnamon stick
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • FRUIT SALAD:
  • 2 cups cubed fresh pineapple
  • 1 pint fresh strawberries, hulled and sliced
  • 2 kiwifruit, peeled and sliced
  • 3 medium bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 red grapefruit, peeled and sectioned
  • 1 cup seedless red grapes

Directions

  • In a saucepan, bring all sauce ingredients to a boil; simmer 5
  • minutes. Cool.
  • Meanwhile, in a large clear glass salad bowl, arrange fruit in layers
  • in order listed. Remove cinnamon stick from the sauce and pour sauce
  • over fruit. Cover and refrigerate several hours. Yield: 10-12
  • servings.
© Taste of Home 2012

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Layered Fresh Fruit Salad (continued)

Nutrition Facts: 1 serving (1 cup) equals 108 calories, 1 g fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 27 g carbohydrate, 2 g fiber, 1 g protein.
© Taste of Home 2012