Serves: 10
Total Calories: 80
In a 2-quart serving bowl place 1 1/2 cups blueberries. Reserve remaining 1/2 cup.
Sprinkle lemon juice on bananas. Place bananas on top of blueberries. Add a layer of strawberries, then oranges. Arrange quartered pineapple slices in a circle around outer edge. Fill center of circle with reserved blueberries. Top blueberries with reserved pineapple slice. Finish arrangement with eight reserved strawberry slices around pineapple slice. Carefully pour liqueur over the fruit. Cover and chill for 1 hour.
Top with sugar and decorate with mint leaves.
This Layered Fruit Salad recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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