Layered Fruit Salad with Orange Vanilla Sauce

Cut up a variety of fresh fruits into bite-size chunks, such as pineapple, cantaloupe, seedless grapes, strawberries, kiwi, watermelon, and blueberries.

Sauce:

1 c. orange juice

1/4 c. sugar

1 tsp. vanilla extract

Whisk together all ingredients to make sauce. Set aside.

Layer fruit in a group of wide-mouth clear jars (for individual servings) or in a large clear bowl. Make one batch of sauce for every 4 cups of fruit. Cover and refrigerate overnight or up to 2 days before serving.