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Fresh-picked Arizona grapefruit taste best in this fruit dish; however,
if peeling, sectioning and cutting away the membranes seems like a lot of
work to you, canned grapefruit sections are acceptable. A delightful
blend of sweet and sour that works well for either breakfast or lunch.
For a luncheon buffet, toss the fruit with the dressing, then serve in a
large bowl lined with lettuce leaves.
DRESSING for 12 servings:
1/4 cup frozen orange juice concentrate, thawed and undiluted
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup honey
1 Tbsp. apple cider vinegar
2 tsps. poppy seeds
1/2 tsp. dry mustard
1/2 tsp. salt
FRUIT for 12 servings:
2 - 12oz. cans grapefruit sections (or 2 large fresh grapefruit, peeled, sectioned, membranes removed)
6 bananas
1 pint strawberries
toasted, slivered almounds for garnish
Measure dressing ingredients in medium sized bowl, whisking to combine. Set
aside.
Cut grapefruit sections in half and divide among 12 fruit dishes. Peel and
slice bananas, approximately one half banana per fruit dish. Hull and
slice strawberries, dividing among the fruit dishes. Top each dish with
about 1 1/2 tablespoons dressing. Garnish with a sprinkling of toasted
slivered almounds. Serve at room temperature.
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