Fruit Recipes

Hot Fruit Salad

Ingredients:

25 oz. jar chunky applesauce

21 oz. can cherry pie filling

20 oz. can pineapple chunks

15 1/2 oz. can sliced peaches

15 1/2 oz. can mandarin oranges

1/2 c. brown sugar (can use less if desired)

1 tsp. ground cinnamon

Preparation:

Combine fruit in a slow cooker, stirring gently to combine. Mix sugar and cinnamon together and sprinkle over the fruit. Bake on low for 3-4 hours.

Broiled Grapefruit

Ingredients:

5 medium pink grapefruit

1/4 c. packed brown sugar

2 Tbs. plus 1/4 c. sugar, divided

2 Tbs. butter, melted

Seedless red and green grape clusters

Preparation:

Cut each grapefruit in half horizontally. With a sharp knife, cut around each section to loosen the fruit. Place grapefruit, cut side up, in a 15x10x1-inch baking pan.

Combine brown sugar and 2 Tbs. sugar. Sprinkle over grapefruit. Drizzle with melted butter. Broil 4 inches from heat until sugar is bubbly.

For garnish, rinse grape clusters and dip in remaining sugar. Place on warm grapefruit and serve.

Makes 10 servings.

Baked Fruit

Ingredients:

4 c. canned sliced peaches, drained

4 c. sliced apples

2 c. canned crushed pineapple, drained

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 c. sugar

2 Tbs. cornstarch

Preparation:

Combine fruit in a slow cooker and sprinkle with the spices. Combine sugar and cornstarch. Add to the fruit and mix well. Cover. Cook on high for 2 hours or low for 4 hours. Serve as a side dish or over ice cream.

Fruit Soup

Ingredients:

1 lb. mixed dried fruit (about 4 c.)

3/4 c. small pearl tapioca

6 c. water, divided

5 apples, peeled and cubed

1 c. sugar

Ground cinnamon

Preparation:

In a large saucepan, combine the dried fruit, tapioca, and 4 c. water. Cover and let stand overnight.

Stir in the apples, sugar, and remaining water. Bring to a boil. Reduce heat, then cover and simmer for 1 hour or until tapioca is transparent. Add more water if necessary.

Serve warm or cold with a dash of cinnamon.

Makes 8-10 servings.