Melon-citrus mingle
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Honeydew melon; halved | |
| 1 | large | 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 | mediums | Bananas; cut in 1/4-inch slices; to 8 bananas |
| ½ | pounds | Bing cherries; pitted or 1 jar(2oz)maraschino cherries drained |
Directions
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.