honey-spiced fruits
| Measure | Ingredient |
|---|---|
| 4 | Large, sweet oranges such as |
| Navel | |
| 1 | Large, ripe pineapple |
| 2 | Golden Delicious apples, |
| Peeled, cored and diced | |
| 1 pounds | Seedless red grapes, halved |
| 2 | Ripe peaches or nectarines, |
| Peeled, pitted and diced | |
| 2 | Almost ripe bananas, peeled, |
| Halved and sliced | |
| ½ cup | Orange blossom honey |
| ½ cup | Raspberry vinegar |
| 2 tablespoons | Sweet chutney |
| 2 teaspoons | Curry powder or to taste, |
| Dissolved in 1 tablespoon | |
| Water | |
| ½ | To 1/4 cup dry-roasted |
| Sunflower seeds |
Peel, section and cut oranges and pineapple into bite-size pieces over a large bowl to catch juice. Add apple chunks, grapes, peaches and bananas.
Toss lightly to coat fruits with juice.
In a jar with a screw-top lid, combine honey, vinegar, chutney and dissolved curry powder. Shake well and pour over fruits. Lightly toss salad with dressing; chill thoroughly. Sprinkle sunflower seeds over the top just before serving.
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