This fruit salad goes well with any meat dish. The blend of grapefruit and cranberries gives it a tangy flavor— and a pretty holiday look.
- 4 medium grapefruit
- 1/4 cup water
- 1 cup sugar
- 1/2 cup orange marmalade
- 2 cups fresh or frozen cranberries
- 3 medium firm bananas, sliced
- Peel and section grapefruit, removing membrane and reserving 1/4 cup juice. In a saucepan, combine water, sugar, marmalade and reserved grapefruit juice; bring to a boil over medium heat. Cook and stir until sugar dissolves. Add cranberries. Reduce heat to medium; simmer 8-10 minutes or until cranberries pop. Remove from the heat. Gently stir in grapefruit. Chill for at least 1 hour. Stir in bananas just before serving. Yield: 8-10 servings.
Originally published as Winter Fruit Bowl in Country Woman Christmas 1996, p11
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