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Fresh Fruit Salad
1 ripe pineapple
1 ripe melon
1 large grapefruit (preferably pink)
3 oranges
11 oz. maraschino cherries (1 large jar)
3 ripe bananas
3 kiwi fruits
1 lb. stewed prunes in heavy syrup (1 standard can)
3 ripe peaches, sliced (or use 1 lb of stewed apricot halves in heavy syrup)
1 c. apricot nectar
Peel and section the grapefruit and oranges. Remove the seeds and membranes. Cut the sections into bite size pieces and dump into a big non-metallic bowl. Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl. A typical whole pineapple is usually too much, so you might want to reserve about 1/3 of the flesh to eat by itself. Peel and cut the melon, bananas, peaches, and kiwi fruits and add to the bowl. The kiwis should be sliced horizontally (so the seeds make pretty circular patterns). Add the stewed prunes, syrup and all. This will moisten everything. Add the maraschino cheries and the syrup they came in (check for stems). Add the nectar, making sure there is enough liquid to cover the fruit. This is the hard part. Put it all in the refrigerator, and don't eat any until tommorow. It really needs to sit overnight for all the colors and flavors to blend together.
“A food is not necessarily essential just because your child hates it.”
Katherine Whitehorn
Cock-a-leekie, cock-a-leeky or cockie leekie, this is a Scottish chicken and leek soup dating back to medieval times. According to tradition, the loser of a cock fight would be tossed in the pot with some leeks and barley, and the spectators would all share the soup. Original versions were served with stewed prunes.
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