Chilled Mixed Fruit Recipe
Chilled Mixed Fruit Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our Christmas meal always began with this refreshing, colorful cup that combines seven different fruits. You could even serve it as a light summer dessert with a scoop of lime sherbet.—Janet Wood, Windham, New Hampshire
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 medium grapefruit
  • 2 medium navel oranges
  • 1/4 cup lemon juice
  • 2 cups halved fresh strawberries
  • 1 medium apple, cut into 1/2-inch cubes
  • 1 medium pear, cut into 1/2-inch cubes
  • 1 medium banana, sliced
  • 1 cup halved green grapes

Directions

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Cool completely.
Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding fruit over a bowl to catch juices, remove grapefruit sections by cutting along the membrane. Repeat with oranges.
Place lemon juice, sugar syrup, citrus sections and reserved juices in a large bowl; toss to combine. Refrigerate, covered, 8 hours or overnight. Stir in remaining fruit; refrigerate, covered, 1 hour longer. Yield: 10 servings.
Originally published as Chilled Fruit Cups in Country Woman Christmas Annual 2010, p29

Nutritional Facts

3/4 cup: 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 31g carbohydrate (25g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 medium grapefruit
  • 2 medium navel oranges
  • 1/4 cup lemon juice
  • 2 cups halved fresh strawberries
  • 1 medium apple, cut into 1/2-inch cubes
  • 1 medium pear, cut into 1/2-inch cubes
  • 1 medium banana, sliced
  • 1 cup halved green grapes
  1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Cool completely.
  2. Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding fruit over a bowl to catch juices, remove grapefruit sections by cutting along the membrane. Repeat with oranges.
  3. Place lemon juice, sugar syrup, citrus sections and reserved juices in a large bowl; toss to combine. Refrigerate, covered, 8 hours or overnight. Stir in remaining fruit; refrigerate, covered, 1 hour longer. Yield: 10 servings.
Originally published as Chilled Fruit Cups in Country Woman Christmas Annual 2010, p29

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