Recipes, memories and random thoughts from my kitchen
Wednesday, June 06, 2012
Layered Fruit Salad in a Jar
This is another recipe I posted years ago that I unearthed in an old post full of other recipes. That is one great thing about blogging -- once you post a recipe it's always there in the archives. The key to finding it, though, is in proper labeling -- a task I still haven't completed for all my posts. I've been thinking a lot lately about this recipe -- how pretty it was, how great it was to take to a family reunion or would be for any summer potluck. The recipe showed up in the same old post as the blond brownies. Sadly, I don't have a photo of it, but here is the recipe:
LAYERED FRUIT SALAD
Fruits of your choice, cut in bite-size pieces if necessary Orange juice Sugar Vanilla
the fruits of your choice in a jar, measuring the fruit as you go. I
used blueberries, strawberries, canned pineapple chunks, frozen peach
slices, cantaloupe balls, watermelon chunks, red grapes, and kiwi
slices. For every 4 cups of fruit, make the following syrup: Shake
together in a jar 1 cup orange juice, 1/4 cup sugar, and 1 tsp. vanilla.
Pour this over the fruit. Chill the fruit salad overnight before
serving. (Note: I had about 16 cups fruit, but I did not quadruple the
syrup. A double batch of the syrup was plenty.) Tote the salad to
your event in the jar -- it looks so classy -- but transfer it to a bowl
before serving and serve with a slotted spoon. The number of servings
will depend on the amount of fruit you use.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.