Winter Fruit Salad
- Total Time
- 1 hour's refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:20 servings
- 18kumquats, thinly sliced
- 3cups seedless grapes, equal amounts of red and green
- 2small pink grapefruits (12 ounces each) or 1 large pink grapefruit, peeled and sectioned
- 9juice oranges (6 ounces each), peeled and sectioned
- 1small pineapple, peeled, cored and cut into 1-inch chunks (about 3 cups)
- 3Anjou pears (8 ounces each), peeled, halved, cored and thinly sliced lengthwise (about 3 cups)
- 3McIntosh apples (8 ounces each), peeled, quartered, cored and cut into thin wedges (about 3 cups)
- 6kiwis (3 to 4 ounces each), peeled and cut into rounds about ¼-inch thick
- 3papayas (1 pound each), peeled and cut into 1-inch chunks (about 4 cups)
- ¾cup fresh orange juice
- 3tablespoons fresh lemon juice
- 3tablespoons Triple Sec
- 3bananas
- 1½cups strawberries (about 1 pint), hulled and halved
24 Cups, Approximately, of Seasonal Fruit, for Example
Preparation
- Step 1
Combine all ingredients except the bananas and strawberries in a large bowl. Stir well and let stand, loosely covered, in the refrigerator for at least one hour.
- Step 2
Just before serving, peel the bananas and slice them on the diagonal (you will have about three cups). Stir in the bananas and strawberries.
Private Notes
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Cooking Notes
MES
Making this with fresh figs and serving with sorbet
what the actual
Why in the world would I make a fruit salad with 24 cups of fruit? Am I making it for the infantry?
MES
Making this with fresh figs and serving with sorbet
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