HAWAIIAN FRUIT PLATTER
Ingredients:
3 fresh pineapple slices (unpeeled), cut in 8 wedges
2 kiwi fruit, peeled & sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced 1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut
Cooking Instructions:
1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and grapes.
2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over fruit on platter.
3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well. Drizzle over fruit. Sprinkle with coconut.
CHOCOLATE-DIPPED STRAWBERRIES
Ingredients:
12 oz Semisweet chocolate pieces
6 tablespoons Butter or margarine
1/2 teaspoon Vanilla
Strawberries with stems
Cooking Instructions:
Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool dry place.
Pineapple-Strawberry Salad
Ingredients:
4 larges slices of pineapple
1 bunch watercress
1 pint strawberries
2 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons salad oil
Cooking Instructions:
Arrange pineapple on bed of watercress on 4 individual salad plates. Wash, decap and slice lengthwise all but 4 strawberries and arrange on top of pineapple. Top each salad with a whole strawberry. Mix lime juice, honey and salad oil to use as a dressing for the salad.
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