3 cups sugar
3 cups water, boiling
1 cup orange juice
1/2 cup lemon juice
1 tbsp grate lemon rind
1 tbsp grated orange rind
1 cup crushed pineapple
1/4 cup crushed strawberries
Place water in sauce pan, and place over lower heat. Add sugar to water in saucepan, stirring until sugar dissolves and bring to a boil. Boil for 5 minutes; let cool.
Add orange and lemon juice, orange and lemon rind, pineapple and strawberries to the cooled sugar mixture. Put fruit mixture into a refrigerator tray and freeze to a mush consistency.
Remove fruit mixture to a chilled bowl; beat quickly with a rotary mixer until smooth. Return to refrigerator tray and freeze until firm. Makes 6 – 8 servings.
1 pound canned cling peach halves
1 pound canned pear halves
1 pound canned whole unpeeled apricots
20 ounce can pineapple slices
1/2 cup unsulphured molasses
1/4 cup vinegar
1 three inch stick cinnamon
2 tsp curry powder
6 maraschino cherries
Drain syrup from fruits into a saucepan. Bring to a boil and boil rapidly until reduced to 3/4 cup. Add unsulphured molasses, vinegar, stick cinnamon and curry powder. Heat to a boil. Add fruits and simmer for 5 minutes. Garnish with maraschino cherries. This recipe may be served hot or chilled. Makes 12 servings.
8 whole ladyfingers
1 tbsp sherry or 1 tbsp orange juice
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup seedless green grapes
13 1/2 ounce can pineapple chunks, well drained
1 cup sour cream
1 tsp pure vanilla extract
Split ladyfingers and arrange in serving bowl. Sprinkle with sherry (or orange juice). Combine fruits in a mixing bowl. Mix remaining ingredients, add to fruit mixture and stir lightly. Pour fruit mixture over ladyfingers and chill until ready to serve. Recipe makes 8 servings of Summer Fruit Bowl.