Macerated Winter Fruit

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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 25g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 12mg

Ingredients

  • 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

Preparation

  1. 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.
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