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Winter Tropical Fruit Salad
1 can (20 oz.) unsweetened crushed pineapple in juice, drained, juice reserved
18 oz. frozen unsweetened pineapple-orange-banana juice concentrate, thawed
2 med. bananas, diced
1 can (15 oz.) mandarin oranges, drained, rinsed, and halved
24 paper baking cups
Lettuce leaves, optional
Add water to reserved pineapple juice to make 1 1/2 cups liquid. Pour liquid into large mixing bowl; add pineapple, juice concentrate, bananas, and mandarin oranges; mix well. Line muffin tins with paper baking cups; spoon in fruit mixture, filling cups 3/4 full. Cover tightly with plastic wrap and freeze two hours or until firm. Before serving, remove desired number of cups from freezer and let stand 20 minutes; remove from baking cups and serve on lettuce leaf, if desired. Yield: 24 servings.
"I don't like to eat snails. I prefer fast food."
Roger von Oech
According to the U.S. Census Bureau, there were 317,000 Chefs and Head Cooks and 183,000 Bakers working in the United States in 2006.
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