Fruit Salad

WEDNESDAY'S FOOD TIP

Planning a Super Bowl party?

If so, you'll want to serve more than chips and dip.

Here's a delicious recipe for fruit salad from Carol Boles a member of The Lieurance Group, a new freelance writers' cooperative that I recently formed with other freelance writers here in Kansas City.

Prepare this salad as part of a Super Bowl Buffet. It makes enough to feed a crowd.



FRUIT SALAD


1 lb. of each of the following:

Seedless grapes

Strawberries

Bananas

Cantaloupe

1 medium-size can chunk pineapple, drained (reserve juice)

Note: You can use just about any assortment of fruit in this salad. Just don't use fruits that are too watery - like watermelon. If you use kiwi fruit, add it just before serving since kiwi contains enzymes that break down other fruits and will make everything mushy over time.


Wash all the fresh fruit. Cut strawberries and bananas into slices, and create small chunks of cantaloupe. Drain the canned pineapple (but reserve the juice for the glaze). Put all the fruit in a large, attractive serving bowl. Refrigerate.


Glaze:

1/2 c. sugar
1/4 c. flour
2 Tbsp. lemon juice
1/8 c. orange juice
Reserved juice from the canned pineapple
2 Tbsp. butter


Place all ingredients except butter in a saucepan. Bring to a boil, stirring constantly with a whisk. Add two tablespoons of butter; blend well.

Let mixture cool, then pour over the mixed fruit.

Chill, then serve.




"The ornament of a house is the friends who frequent it." - Ralph Waldo Emerson