Winter Fruit Cup
I interrupt this season of baking, sweets, and holiday eating to bring you a healthy recipe. So grab a fork, and tuck your calorie calculator away in the drawer with your bathing suits and tube tops. This Winter Fruit Cup is refreshing and juicy, but still has all of the flavors of the season.
We eat this Winter Fruit Cup for a fancier brunch or lunch side dish when our winter wonderland needs a touch of something lighter. But it is even better poured over something sweet like rice pudding, pancakes, or even oatmeal. I know that contradicts what I told you to do with your calorie counter, but it is sweater weather after all. This salad also makes for a delicious wintry topping for roasted chicken or Granny’s Herb
Sautéed Pork Cutlets.
Whether you are keeping it healthy this holiday season or taking advantage of the excuse to indulge, we suggest giving this Winter Fruit Cup a try. Eat it by itself, or layer it on something sweet. Either way, you will find yourself craving this easy delicious salad throughout the season. And you can’t blame a fruit cup for those extra holiday calories.
Keep it light or serve it over something sweet. You can’t go wrong with this Winter Fruit Cup- Apricots, oranges, raisins, and grapefruit!
- 1 c dried apricots
- 1 c dried pitted prunes
- 1/2 c golden raisins
- 1 1/2 c orange juice
- 2 T packed lite brown sugar
- 2 pink grapefruits
- 3 navel oranges
- 1 4×1 inch strip lemon peel
In a 2 qt saucepan, bring the apricots, prunes, raisins, orange juice and sugar to a boil. Reduce heat, cover, and simmer 4-5 minutes until fruit is tender. Pour into a bowl, cover and refrigerate until cold.
Cut and peel the white membranes from the grapefruits and oranges. Holding fruit over bowl with dried fruit mixture, cut between membranes to release sections into bowl. Then squeeze the juice from the membranes into the bowl. Gently stir to mix.
Serve over rice pudding, pancakes, oatmeal, or with roast chicken or broiled pork chops.