BRUNCH FRUIT SALAD
This appealing fruit salad is a lovely addition to breakfast, lunch or even
supper. Light and refreshing, it's perfect alongside egg bakes, sausages and
other hearty staples you find on breakfast buffets. -Millie Vickery, Lena,
Illinois
Prep/Total Time: 30 min.
YIELD:10 servings
1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes,
oranges and apples in a large bowl; set aside.
In a small saucepan, combine sugar and cornstarch. Add the orange juice,
lemon juice and reserved pineapple juice; stir until smooth. Bring to a
boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently.
Cover and refrigerate until serving.
"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
-Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey
Bless you, Sugar Lopez
