sweet oranges, peeled, seeded, and cut into bite-sized chunks
1/3 cup mild honey, preferably orange blossom, or sugar
2 green eating apples, cored and cut into medium dice
1 large pear, cored and cut into bite-sized chunks
1 large banana, sliced thinly
Kiwis, peeled, cut lengthwise in half, and sliced
Strawberries, hulled and quartered lengthwise
Whole raspberries, blueberries, or blackberries
Pitted sweet cherries
Melon or melon balls
Peaches, nectarines, apricots, or plums, pitted and sliced
Seedless red grapes, stemmed
Directions - Fruit Salad Recipe:
Add the Foundation Fruits to a large mixing bowl in the order given
above. Stir gently every once in a while. The citrus juices and honey
keep salad's fruits from darkening.
3 or 4 Seasonal Fruits, about 8 ounces each to the salad. Choose from
the above Seasonal list.
to vary the fruit sizes to make your presentation more interesting. This
salad will keep for several days in the refrigerator, or you can serve
it within a few hours of assembly.
Recipe yields 10 - 12 servings of fruit salad.