2 tart, red apples, not peeled, cored and diced
2 firm ripe bananas, sliced about 1/2-inch thick
1 cup halved, seeded red grapes
2 pears (peeled, cored and diced)
1/4 cup pomegranate seeds
1 tablespoon lemon juice
Working over large bowl to catch any juices, peel and segment oranges; place in bowl.
Add remaining ingredients; mix lightly.
Serve at once or cover and refrigerate for up to three hours before serving.
Recipe makes 6 servings.
Variation: Cold Weather Fruit Cup
2 unpeeled, chopped apples
4 peeled and sectioned grapefruit
3 peeled and sectioned oranges
1/4 cup packed light brown sugar
1 tablespoon butter
1/4 cup light brown sugar
1/2 cup reduced fat sour cream
1/2 teaspoon pure vanilla extract
Combine unpeeled, chopped apples, peeled and sectioned grapefruit, peeled and sectioned oranges and 1/4 cup packed light brown sugar; toss to coat. Cover and chill eight hours; stir occasionally.
Remove from refrigerator. Melt 1-tablespoon butter over medium heat; add 1/4-cup light brown sugar and cook, stirring constantly, until sugar dissolves and mixture is bubbly.
Remove from heat; gradually stir in 1/2-cup reduced-fat sour cream and 1/2-teaspoon pure vanilla extract.
Serve with fruit mixture.
Did you know?
About 80 percent of our body is water - and 80 percent of fruit consist of water! If you think about it, it's logical for the human body to consume food that contains as much water as the body itself. The nutrition that meets that requirement is fruit. There is no other food than fruit on this planet that contains on average 80 percent water.
Each Pomegranate seed provides a satisfying crunch and a bit of fiber in every bite. Packed inside every pomegranate are hundreds of these glistening red arils...translucent capsules that contain the tiny, edible seed. It's fun to munch on the arils right out of the fruit, but a quick sprinkle here and there make ordinary dishes like this fruit salad, truly extraordinary.
You may also enjoy...
Share This Page