During the summer, fruit salads or just plain fruit are a regular at our house. Now as the weather is getting cooler, we still eat them when we want a taste of summer. Even if it's a few mandarin oranges or pineapples on a salad.
So head to the local farmers market and pick out some that's still available. You may want to check the recipes first, especially if there's one you want to try. Try them out or save them for warmer weather (if you can wait that long).
Fruit Salad with Pineapple Dressing
6 halved, peeled fresh pears or halves of canned pears
1 cup halved seeded Malaga grapes
Pineapple dressing (see recipe below)
Arrange the pears on nests of lettuce leaves. Arrange grapes around the sides. Pour pineapple dressing over everything.
Juice from one can of pineapple
3/4 cup sugar
2 tablespoon butter
1/2 cup whipped cream
1 tablespoon flour
Heat pineapple juice until just warm. Blend together flour and butter. Add the egg-yolks, beaten, and the sugar. Then add the egg whites after they have been whipped stiff. Pour the warm pineapple juice into this and stir in a double boiler till thick. Remove from heat and cool. Place in refrigerator until cold. When cold, add the whipped cream.
1 cup celery, chopped fine
2 cups apple, chopped fine
1/3 cup mayonnaise
1 Tablespoon peanut butter
Mix together the celery, apple, peanut butter, and mayonnaise. On each plate, place leaves of lettuce. Arrange celery and apple mixture on lettuce. Place on top of each serving five or six seedless raisins. Serve with more mayonnaise, if desired.
1 slice canned pineapple
1 slice orange
1 slice apple, un-pared
1/2 Malaga or Tokay grapes
Strips of pimiento
Chopped nuts, if desired
Cut the pineapple slice in half and place the round edges together on the plate on which it is to be served. Over this, fit the slice of apple, with the core removed but the skin left on. On top of this, fit the orange slice, which has been allowed to stand with a little sugar for at least fifteen minutes.
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