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

Layer 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.