• 2 Cups Orange Juice (No Pulp)
• 1 Cup Water + 2 TBS (for adjusting)
• 2/3 Cup Sugar + 1TBS (for adjusting)
• 2 TBS lemon juice
• 2 Quarts Water to fill bowl for preparation
• 1 Granny Smith Apple – skins on
• 2 Red Delicious Apples – skins on
• 1-2 ripe seasonally ripe Pears or Peaches – skins on
• 2 Navel Oranges – peeled
• 2 cups Blueberries or Blackberries (6-8 Berries placed on top of salad when serving)
•   Confectionary Sugar
•   Mint Leaf

Ingredients (Sauce)
2 Cups Orange Juice (No Pulp)
1 Cup Water + 2 TBS (for adjusting)
2/3 Cup Sugar + 1TBS (for adjusting)

Ingredients (Salad)
2 TBS lemon juice
2 Quarts of Water to fill bowl for preparation
1 Granny Smith Apple – skins on
2 Red Delicious Apples – skins on
1-2 ripe seasonally ripe Pears or Peaches – skins on
2 Navel Oranges – peeled
2 cups Blueberries or Blackberries (6-8 Berries placed on top of salad when serving)

Additional Garnish (optional)
Confectionary Sugar
Mint Leaf

Step 1(Sauce): Combine Orange Juice, 1 cup of Water, and 2/3 cup of Sugar in saucepan and place on stove at medium heat until it begins to boil.  Lower stove temperature to a slow-boil (medium/low) and reduce to ¼ of the original volume in pan (about 45 minutes). Stir occasionally with non-metal spoon until sauce consistency coats the backside of the spoon. Adjust to taste adding 1 TBS at a time (water for less sweet, sugar for a sweeter sauce).   If the Sauce fails to thicken 1TBS of sugar can be added while cooking. Turn off heat until ready to serve.

Step 2: (Fruit) While sauce is reducing, in a large 4QT bowl place lemon juice and fill half way with water. The lemon-water mixture will prevent fruit from turning brown and will highlight colors. Dice apples, (pears/peaches), and oranges into bite-size pieces and add in layers to the bowl.  Add water to fruit bowl to submerge all the fruit in the bowl if necessary. Set-aside until ready to serve. Put Blueberries or Blackberries in a separate dish and set aside. Do not prepare diced fruits the night before or refrigerate, as they tend to get soggy and may turn color.

Serving: Hold the sauce and fruit until everyone has arrived at your breakfast table. When ready to serve gently heat sauce until warm. Strain water off the bowl containing the fruit and place approximately 1-½ cups of fruit mixture on desert plates for each guest, mounded slightly in the center. Spoon on the warm orange sauce so that a small puddle just begins to form under the fruit. Place several berries around the fruit and plate to add yet more color. Dust with confectionary sugar, add Mint leaf, then serve.

The presentation of this dish will receive wows for its brilliant color and you will be returning empty plates to the kitchen!