Appetizers:
Christmas Fruit Salad
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2 cups tangerine sections or 15-ounce can mandarin oranges, drained
1 cup pink grapefruit sections
1 cup diced pears
1 cup seedless green or purple grapes
2 tablespoons lemon juice
1/2 to 1 teaspoon sugar
Cranberry or raspberry sherbet
1/2 cup chopped pistachio nuts
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Combine the fruit, sprinkle with lemon juice and add sugar to taste. If you like it sweet, add up to 1 tablespoon sugar.
Chill for 1 hour. Put into six individual serving bowls. Top with a scoop of sherbet of choice. Sprinkle with pistachio nuts and serve.
Kay Davis, Milan
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