Macerated Winter Fruit

Macerated Winter Fruit Recipe
Randy Mayor; Melanie J. Clarke
Acidity in the lemon juice, grapefruit, and pineapple keeps the apple from browning, so you can prepare this colorful side up to a full day in advance.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 3 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 25 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 2 mg
Calcium 12 mg


1 cup diced fresh pineapple
1/2 cup apple juice
1 tablespoon honey
1 (3-inch) cinnamon stick
2 cups diced Fuji or Gala apple (about 2 apples)
1 cup pink grapefruit sections (about 1 large grapefruit)
1 cup seedless red grapes, halved
1/2 cup sweetened dried cranberries
1 tablespoon Grand Marnier (orange-flavored liqueur)
1 tablespoon fresh lemon juice


Combine diced pineapple, apple juice, honey, and cinnamon stick in a small saucepan over medium heat; cook for 2 minutes or until honey dissolves, stirring frequently. Pour into a large bowl. Add apple and remaining ingredients, and toss gently to combine. Cover and refrigerate for 1 hour or up to 24 hours. Discard cinnamon stick.

Robin Miller,

Cooking Light

November 2007
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