|Hawaiian Fruit Platter
fresh pineapple slices, unpeeled, cut in 8 wedges
2 kiwi fruit, peeled and sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced
pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut
|On large serving
platter, arrange pineapple, kiwi fruit, oranges, papaya, star
fruit and grapes. Toss banana slices with lime juice. Drain,
reserving lime juice. Arrange bananas over fruit on platter. In
a small bowl, combine reserved lime juice and pineapple juice
concentrate; blend well. Drizzle over fruit. Sprinkle with
coconut. Serves 4-6.
|Jell-O Crown Jewel Salad
3-oz. package orange gelatin
one 3-oz. package cherry gelatin
one 3-oz. package lime gelatin
one 3-oz. package lemon gelatin
1/2 cup pineapple or orange juice
4 cups whipped topping
3-ounce package each orange, cherry and lime flavored gelatin
separately, dissolving each package in 1 cup boiling water and
adding 1/2 cup cold water. Pour each flavor into a separate
8-inch square pan. Chill until firm, at least 3 hours. Cut into
1/2 inch cubes; set aside a few of each flavor for garnish.
Dissolve one 3-ounce package lemon flavor gelatin and 1/4 cup
sugar in 1 cup boiling water; add 1/2 cup pineapple or orange
juice. Chill until slightly thickened. Blend in 4 cups whipped
topping then add gelatin cubes. Spoon into 9-inch spring-form
pan. Chill overnight. Loosen by running spatula around sides.
Remove sides. Garnish with reserved cubes. Serves 4.
by: Lady Seanna
600ml Gloucestershire, Herefordshire
and Worcestershire Cider or Perry
125g (5oz) apricot jam
55g (2oz) brown sugar
good pinch ground ginger
4 firm cooking pears
flaked almonds, toasted (optional)
the cider into a pan with the jam, sugar and ground ginger.
Bring to the boil and simmer for a few minutes. Stir well. Peel,
quarter and core the pears and drop at once into the sauce to
prevent discolouration. Put the lid on the pan and simmer gently
for at least 30 minutes or until the pears are soft. Remove the
cooked pears and reduce the sauce to about half by rapid boiling.
Pour over the pears and leave until cold. Sprinkle with the
toasted almonds and serve.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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Recipes Committee of the Garden of Friendship by Valatine