Cinnamon Fruit Salads
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 349. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 8-ounce can unpeeled apricot halves
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 2 inches stick cinnamon, broken
- Dash ground nutmeg
- 2 medium oranges, peeled and sliced
- 1 8-ounce can pineapple chunks (juice pack), drained
- 1 cup strawberries, halved
- Leaf lettuce
- Fresh mint sprigs (optional)
Instructions
- For dressing, in a blender container or food processor bowl place undrained apricots. Cover and blend or process till smooth.
- In a saucepan combine blended apricots, sugar, lemon juice, cinnamon, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon.
- Meanwhile, in a mixing bowl stir together orange slices and pineapple chunks. Add dressing, stirring carefully to coat. Cover and chill for several hours.
- Just before serving, stir in strawberry halves. Spoon fruit mixture onto 6 lettuce-lined plates. If desired, garnish with fresh mint sprigs.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Made fruit salad for breakfast. Cinnamon buns are in the oven." by Kim Siever; license: PDM (https://creativecommons.org/publicdomain/mark/1.0/); source: https://www.flickr.com/photos/57873306@N00/30218940847. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.