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Catholic Recipe: Fruit Salad

    INGREDIENTS

  • 3 navel oranges
  • 1 can (1 pound) pineapple chunks, drained
  • 2 bananas
  • 1 can (1 pound) grapefruit sections, drained
  • 2/3 cup broken walnut meats
  • 1 cup fresh berries in season
  • Fruit Salad Dressing (see recipe)
  • water cress
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty:
  • Cost: $$$$
  • For Ages: 6+
  • Origin:

Fruit salad is a welcome treat at any function, especially for those who are watching their sugar or fat intake. Although this recipe calls for a dressing, the fruit can be served without.

Adding blueberries as the symbolic blue for Mary makes this a welcome treat for Marian feastdays, especially in the summer.

DIRECTIONS

Peel oranges; separate into membrane-free sections. Add pineapple chunks, retaining the juice for the Dressing. Slice bananas; add with grapefruit sections, walnut meats, and berries. Add enough Fruit Salad Dressing (see recipe) to hold fruits together. Serve on water cress with additional dressing. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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