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.

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