Winter Fruit Salad

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* Exported from MasterCook *

 

Winter Fruit Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 navel oranges

1 blood orange

1 red grapefruit

2 tangerines

1 small pineapple -- or 1/2 large

1/4 cup packed light brown sugar

1/2 cup sparkling wine

1 Tbs. rum

1 banana

1 apple -- such as Braeburn, Fuji, or Gravenstein

1 ripe pear

 

Prepare the navel oranges, blood orange, grapefruit, and tangerines following

the method in the segmenting citrus fruits video. Put all the citrus sections in

a bowl; squeeze in the juices from the leftover membranes. Cover and chill.

 

Slice the top and bottom from the pineapple and rest the fruit on one of its

flat cut surfaces. Cut off the pineapple skin, using the tip of a vegetable

peeler to remove the eyes. Quarter it lengthwise, slice the core from each

quarter, and cut each quarter into 1/2-inch pieces. Cover and chill.

 

A half hour before serving, combine the brown sugar, sparkling wine, and rum in

a large bowl. Add the citrus and pineapple. Peel and slice the banana into

1/2-inch pieces; add it to the salad. Prepare the apple and the pear as follows:

peel, quarter, core, and slice each quarter into four pieces, and add to the

salad. Toss gently to combine thoroughly. Let sit covered at room temperature

for about 30 min.

 

Serve in small bowls with cookies on the side.

 

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

Yield:

" 8 Cups "

 

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Per Serving (excluding unknown items): 144 Calories; 1g Fat (3.6% calories from

fat); 1g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates.

 

NOTES : If you don't have sparkling wine on hand, a crisp Chardonnay (not an

oaky one) works well, too.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0