Fruit Mélange
Cooks' Note
To keep the banana from darkening, dip in ascorbic-acid color keeper, such as Fruit-Fresh, or lemon juice mixed with a little water.
Recipe information
Yield
serves 6. serving size: 1 1/2 cups.
Ingredients
One 8-ounce can pitted dark sweet cherries (water packed), drained
1 1/4 cups fresh strawberries
1 cantaloupe, cut into balls (about 2 1/2 cups)
1 cup pineapple chunks, drained
1/2 cup low-sugar orange marmalade
3 teaspoons finely chopped candied ginger
1/2 ripe banana, sliced
6 fresh mint leaves
Preparation
Step 1
Chill a large glass serving bowl.
Step 2
Layer the fruit in the chilled bowl, beginning with the cherries and moving on to the strawberries, cantaloupe, and pineapple.
Step 3
In a separate bowl, combine the orange marmalade, 1/4 cup hot water, and the candied ginger to create a sauce.
Step 4
Drizzle the orange marmalade sauce over the fruit and chill for 2 hours before serving.
Step 5
When ready to serve, arrange the banana slices on top of the fruit and garnish with the mint leaves.
