This salad can be prepared the night before as time enhances its flavor.
2 ½ cups orange juice
½ cup white wine
1 cup sugar
1 medium pineapple, peeled and cubed
1 medium papaya, peeled and cubed
4 bananas, peeled and sliced in chunks
1 medium cantaloupe, peeled and cubed
3 ripe mangoes, peeled and cubed
2 tablespoons red maraschino cherries, sliced
In a bowl combine the orange juice, white wine and sugar.
For the oranges and grapefruits take a sharp paring knife and slice off the top and bottom of the fruit. Stand the fruit on the cut end and slice off the peel and pith all around the fruit, you may end up removing some flesh in order to do this but that’s OK. Slice in between the membranes of the fruit to release the segments into the bowl with the juice.
Add the rest of the fruit to the bowl and combine gently.
Cover and refrigerate, allowing the fruit to marinate at least 6 hours. Serve cold.
Variation: Replace the maraschino cherries with grapes.
Notes and Instructions
Recipe provided by the Mariposa Foundation