Quick Anise Fruit Bowl Recipe

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This refreshing medley has become a family favorite for breakfast and brunch. You could even serve the fruit with a slice of cake and dollop of whipped cream for a scrumptious dessert.

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Quick Anise Fruit Bowl Recipe

Prep: 25 min. + chilling

Yield: 18 Servings

25 25

Ingredients

2 cups water
1-1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons aniseed
1/2 teaspoon salt
1 fresh pineapple, peeled and cubed
1 small cantaloupe, peeled, seeded and cubed
1/2 pound seedless red grapes
2 large bananas, sliced
2 medium nectarines, sliced
2 medium oranges, peeled and sectioned
2 medium kiwifruit, peeled and sliced
1 large pink grapefruit, peeled and sectioned

Directions

In a large saucepan, bring the water, sugar, lemon juice, aniseed and salt to a boil. Reduce heat; simmer for 10-15 minutes or until slightly thickened. Cool slightly; cover and refrigerate until chilled.
In a large bowl, combine the remaining ingredients. Pour syrup over fruit; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 18 servings (3/4 cup).

Nutritional Facts 3/4 cup equals 151 calories, 1 g fat (trace saturated fat), 0 cholesterol, 69 mg sodium, 38 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Anise Fruit Bowl in Country Woman Christmas Annual 2009, p31

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.