Here’s a colorful, tasty fruit salad that allows for substitutions such as peaches, plums, watermelon, oranges or grapefruit, depending on availability.
—ANNE KEEDY LEBANON, CT
START TO FINISH: 25 MIN. MAKES: 24 SERVINGS (3/4 CUP EACH)
1 medium cantaloupe, peeled, seeded and cubed
1 pound fresh strawberries, halved
1 fresh pineapple, peeled and cubed
2 large Granny Smith apples, cubed
2 cups seedless red or green grapes
1/2 cup dried cranberries
3/4cup orange juice
1/3 cup lemon juice
2 tablespoons minced fresh mint
1 teaspoon ground cinnamon
1/2 cup flaked coconut, optional
In a large bowl, combine the first six ingredients. In a small bowl, whisk orange juice, lemon juice, mint and cinnamon. Drizzle over fruit; toss lightly to coat. If desired, top with coconut before serving.
Pineapple Pointers
It’s easy to prepare a pineapple. Simply cut off the crown of the fruit. Cut off the base. Follow the pattern of the eyes to cut diagonal wedge-shaped grooves in pineapple. Remove the wedges. Stand pineapple upright and cut off fruit next to, but not through, the core. Cut pieces into chunks or spears.