FRUIT-SALAD(D) USENET Cookbook FRUIT-SALAD(D)
TOO MUCH FRUIT SALAD
FRUIT-SALAD - Generic fresh fruit salad
Many people think of fruit salad as that disgusting stuff
that comes in a can made from diced plastic fruit and heavy
syrup. This is more like what it is supposed to taste like,
although some people might claim that my addition of syrup
makes this into fruit cocktail instead of fruit salad.
Whatever you call it, it's especially good in the summer. I
make it every couple of months (usually in vast quantities,
even though there are only two of us, hence the name). It
rarely lasts very long, regardless of how much I make.
INGREDIENTS (Makes too much)
1 ripe pineapple
1 ripe melon
1 large grapefruit (preferably pink)
11 oz maraschino cherries (1 large jar)
2-3 ripe bananas
2-3 kiwi fruits
1 lb stewed prunes in heavy syrup (1 standard can)
2-3 ripe peaches, sliced (or use 1 lb of stewed apri-
cot halves in heavy syrup)
1 cup apricot nectar
(1) Peel and section the grapefruit and oranges.
Remove the seeds and membranes. Cut the sections
into bite-size pieces and dump into a big non-
(2) Peel and core the pineapple (making sure to get
all the eyes), cut the flesh into bite-sized
pieces and add to the bowl. A typical whole
pineapple is usually too much, so you might want
to reserve about 1/3 of the flesh to eat by
(3) Peel and cut the melon, bananas, peaches, and kiwi
fruits and add to the bowl. The kiwis should be
sliced horizontally (so the seeds make pretty cir-
(4) Add the stewed prunes, syrup and all. This will
moisten everything. Add the maraschino cheries and
the syrup they came in (check for stems). Add the
nectar, making sure there is enough liquid to
cover the fruit.
(5) This is the hard part. Put it all in the refri-
gerator, and don't eat any until tommorow. It
really needs to sit overnight for all the colors
and flavors to blend together.
Some people might object to the use of maraschino cherries-
they are processed with sulfur dioxide, which isn't really
good for you. I like the way they taste, so I allow myself
this one debauch.
Unless you can find good-quality fresh fruit, it is better
to use canned. This is especially true of pineapple-canned
pineapple is not as good as good fresh pineapple, but is
much better than a bad fresh one. For the melon, I've used
honeydew, canteloupe, and casaba with good results. Water-
melon is interesting, but has a very diferent texture from
the others. More important than the actual variety is that
it is ripe. Unfortunately, New York supermarkets only seem
to sell the kind of melon that goes from rock-hard to rotten
without passing through ripe. Bananas are best when they are
just starting to get brown speckles.
My mother uses orange juice for the liquid, but I prefer
nectar. The combination of the prune and cherry syrups give
it a nice color. Sometimes I add a bit of lemon juice for
tartness. I've experimented with cherry liqueur, but didn't
really like the results.
Use whatever fruit you find fresh in the market. The invari-
ant part is the grapefruit, orange, and maraschino cherries.
Difficulty: easy. Time: 30 minutes preparation, 1/2 day
waiting. Precision: approximate measurement mandatory.
Public Health Research Institute, New York, NY, USA
From: asente@cascade (Paul Asente)
Subject: RECIPE: Fruit soup
Date: 8 Aug 86 05:14:42 GMT
Organization: Stanford University, Palo Alto, California
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