Melon-citrus mingle
Yield: 20 Servings
Ingredients:
- 1 Honeydew melon; halved
- 1 lg Cantaloupe; halved
- 10 Pink grapefruit; peeled and - sectioned
- 10 Oranges; peeled and sectiond
- 4 Oranges; juice of; to 6 orng
- 1 Pineapple; peeled and cubed -or 1 lg can (20oz) pineappl -chunks in its own juice
- 6 md Bananas; cut in 1/4-inch -slices; to 8 bananas
- 1/2 lb Bing cherries; pitted or 1
Instructions:
-jar(2oz)maraschino cherries -drained Scoop out melon balls or peel melons and cut into cubes. Combine all ingredients in a large plastic container; stir gently to coat bananas with fruit jucies and prevent darkening. Cover tightly; chill well. Note: May be stored in refrigerator 1 week. SOURCE: Southern Living Magazine August 1979. Typed for you by Nancy Coleman.
