This is a favorite fruit dish here at the Parish House Inn during the winter season. The citrus fruit is readily available into early Spring and makes a refreshing start to your morning or a light dessert with a cookie after lunch or dinner.
8 - 10 servings
1 19 ounce can pineapple chunks or 1 cup fresh pineapple chunks
1 14 ounce can sliced peaches
2 large apples, washed, cored and cut into bite-size pieces
2 large oranges, peeled, seeded and cut into bite-size pieces
1 large pink or red grapefruit, peeled, seeded and cut into bite-size pieces
Additional fruit such as green and red grapes or bananas(add just before serving) also work well.
In a large bowl empty the can of pineapple chunks (or the fresh pineapple)along with the juice. Cut the apple pieces into the bowl (the pineapple juice will prevent the apple from browning). Add the rest of the fruit and mix well. You can put this mixture into a refrigerator container to serve later, or serve it immediately in a pretty bowl. Garnish with a sprig of mint or sliced strawberries.
Parish House Inn