I use to take a humongous fruit salad to potlucks at the churches my husband pastored in Kentucky. Ladies who served would scoop out some of my salad in styrofoam cups, then set it aside before the buffet line started to ensure they got a taste. There was never any left at the end of the supper--hence the name Empty-Bowl. Most every time I made it with fresh fruit and added canned Dole pineapple chunks. Since moving to Oklahoma, I've preferred fresh pineapple whenever it is reasonably priced. Get ready to wash, Peel, Dice and Slice.
MY CHOICE OF FRUITS:
- 1 Fresh Cantalope, peeled, then sliced in bite-size chunks.
- 1 Fresh Peach, cut in 1-inch chunks.
- 1 Fresh Pear, cut in 1-inch chunks.
- 2 Cups Fresh Seedless Grapes, Green or Red, halved.
- 2 Fresh Seedless Oranges, peeled, sectioned, and cut in chunks.
- 1 Fresh Pineapple, (you can buy these precut but the cost more. Convenience has a price.)
- 1 cup Orange-juice, or Pine-apple Juice.
- [Optionals: Kiwi fruit, Strawberries, Blueberries. Makes it so colorful, too.]
After you cut up everything, toss it lightly, and add the orange juice. Refrigerate for 1 hour before serving. Delightful. Much better than heavy dessert.
FOR A FRUIT SAUCE TOPPING TRY:
- One 8-ounce container of Philadelphia Cooking Cream
- 1 (6-ounce) container of frozen orange juice concentrate (with 1-Cup Water)
- 1 1/2 teaspoons fresh orange zest (from those oranges you cut up for the salad.)
- 3 Tablespoons Powdered Sugar
- 2 tablespoons honey
Whisk together the orange juice, zest, and powdered sugar and honey over med heat till begins a boil. Remove from burner. Add Cooking Cream and whisk. Pour over prepared fruit and refrigerate for a couple of hours. Mix gently and serve. (Garnish with a few blueberries or rasberries. Chopped Pecan pieces.) Pretty and refreshingly delightful.
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law." Galatians 5:22,23