Recipe For Fruit Salad

Steps:

• In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Steps:

• Drain and reserve juice from oranges and pineapple. In small sauce pan, combine juices with sugar, flour and salt. Bring to a boil. Remove from heat.
• Combine mixture with cooked orzo. Chill overnight in refrigerator.
• Drain cherries and discard juice. Blend all fruit and Cool Whip into orzo custard mixture.

Steps:

• In a large bowl, combine the fruit.
• Pour the juice over the fruit and toss to coat.
• Cover and refrigerate for 4 hours and then stir just before serving.

Steps:

• Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg.
• Cook over low heat, stirring constantly until smooth and thickened.
• Allow to cool.
• In a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes.
• Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated.
• Chill before serving.