Layered Fruit Salad

Serves: 10
Total Calories: 80


1 pint blueberries fresh
2 tablespoons lemon juice fresh
2 bananas sliced
1 pint strawberries sliced and sweetened (reserve 8 slices)
3 oranges peeled and sliced crosswise
1 (15-ounce) can pineapple slice quartered (reserve 1 whole slice)
1/2 cup orange liqueur
powdered sugar Sifted
mint leaves Fresh


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.

Nutritional Facts:

Serves: 10
Total Calories: 80
Calories from Fat: 0

This Layered Fruit Salad recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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