Do you love the fresh fruit?
This recipe takes the naturally sweetened fruit and sends it easing into this light and slightly tangy glaze, to skip across your taste buds, so you’ll be singing of summer, no matter what time of year it is.
It’s a great make-ahead for any gathering or family dinner. I have the perfect recipe for you!
20 oz. can of pineapple tidbits, drained
2 1/2 cups strawberries, hulled of the tops and cut into quarters
4 kiwi, peeled and quartered
2 – 11 oz. cans of mandarin oranges, drained – optional; I show them with and without in this recipe
1 – 1 1/2 cups black berries, optional
1 1/2 cups seedless grapes
1 – 1 1/2 cups blueberries
1/2 cup orange juice
1/4 cup lemon juice
1/3 cup brown sugar
1/2 tsp. grated orange zest
1 tsp. vanilla
First grate the lemon zest.Pour the orange juice, lemon juice, orange zest and brown sugar into a pan and bring to a boil over medium-high heat.Turn the heat down to a simmer and cook until the mixture is slightly thickened; which will be about 5 minutes. Pour in the Vanilla.Set this sauce aside to cool completely.
Now, put all of the prepared fruit into a beautiful bowl. Pictured with the mandarin oranges.Mix the fruit together, very gently. Pictured without the mandarin oranges, but with the optional blackberriesPour the cooled sauce over the fruit.
Cover with plastic wrap or a lid and place in the refrigerator for 2-4 hours before serving.
Stir gently just before serving to redistribute the sauce over the fruit.
Serve the same day as preparing as the fruit will tend to break down.
Copyright Carrie Groneman, A Mother’s Shadow, 2016
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