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West Coast Fruit Salad

West Coast Fruit Salad
Category
Side Dish
Prep Time
30 minutes
Cook Time
None
Level of Difficulty
easy
Ingredients 2 cups watermelon, ½ medium sized (to use as a bowl)
2 cups each cantaloupe, honeydew melon
1 cup sliced strawberries*
1 cup pineapple, cubed (canned or fresh), drain and save juice
4 oz container each blueberries, raspberries*
12 oz can mandarin orange segments, drained
1 medium apple--peeled, seeded and chopped
1½ cups seedless grapes, halved
1 small banana, sliced* (optional)

In season:
1 fresh peach—peeled, seeded and cut in wedges
2 fresh plums—seeded and cut in wedges

Dressing:
2 T orange marmalade
2 T fresh mint leaves, chopped
2 T orange-flavored liqueur (optional)
Orange juice as needed
Zest and juice of one lemon
Instructions 1. Using a melon baller, scoop out the watermelon flesh and put in a large bowl. Trim the watermelon shell to be used as a bowl for the salad.
2. Scoop out the cantaloupe and melon and add to the bowl.
3. Slice strawberries and banana, add to bowl.*
4. Drain pineapple, saving juice, and add to bowl.
5. Add blueberries and raspberries to bowl.*
6. Drain can of mandarin orange segments and add to bowl.
7. Peel, seed and chop apples, and halve grapes into bowl.
8. Peel the peach. Seed the peach and plums and cut into wedges.
9. Zest or grate the lemon rind, careful not to include the white part. Squeeze and save the juice.
10. Measure the pineapple and lemon juices. Add orange juice until you have ¾ cup. Add the marmalade, lemon zest, liqueur and mint to juice. Whisk until marmalade is dissolved. Add to fruit in bowl stirring gently.

*Bananas, strawberries & raspberries do not keep well if there are leftovers.
Makes 16 servings.

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