Recipe By Tina Folkertsma
- 3 kiwi fruit
- 1 grapefruit
- 1 pomegranate
- 2 mandarin oranges or clementines
- 1 c. seedless red grapes
- 1 c. seedless green grapes
- 1 c. cherries
- 2 bananas
- 1 c. fresh pineapple
- 1 ½ c. blueberries
- 1 ½ c. strawberries
- 1 ½ c. blackberries
- Citrus glaze
- ⅔ c. fresh orange juice (about 2 large oranges)
- ⅓ c. fresh lemon juice (about 2 lemons)
- ½ c. packed brown sugar
- ½ t. orange zest
- ½ t. lemon zest
- 1 t. vanilla extract
Bring orange juice, lemon juice, and brown sugar to a boil over medium-high heat. Reduce heat to medium-low, add orange and lemon zest. Simmer until slightly thickened, 5-10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
Peel and chop fruit as needed to achieve similar sizes, slicing bananas into lemon juice and then draining to prevent oxidation. Layer fruit in a large bowl and pour cooled sauce over it. Cover and refrigerate for 3 to 4 hours before serving.
Serves 12