Honey-spiced fruits

Yield: 1 Servings

Measure Ingredient
4 \N Large, sweet oranges such as
\N \N Navel
1 \N Large, ripe pineapple
2 \N Golden Delicious apples,
\N \N Peeled, cored and diced
1 pounds Seedless red grapes, halved
2 \N Ripe peaches or nectarines,
\N \N Peeled, pitted and diced
2 \N Almost ripe bananas, peeled,
\N \N Halved and sliced
½ cup Orange blossom honey
½ cup Raspberry vinegar
2 tablespoons Sweet chutney
2 teaspoons Curry powder or to taste,
\N \N Dissolved in 1 tablespoon
\N \N Water
½ \N To 1/4 cup dry-roasted
\N \N 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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