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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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MEXICAN FRUIT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Haddox Estate in Austin, Texas in 1992. Ingredients:
2 oranges |
2 bananas sliced |
1 can beets sliced and drained |
8 ounces water chestnuts drained |
8 ounce can pineapple chunks with juice |
2 tablespoons fresh lemon juice |
2 tablespoons granulated sugar |
1/2 teaspoon salt |
3 cups shredded lettuce |
1 lime wedged |
1/4 cup chopped peanuts |
1/3 cup pomegranate seeds |
1 tablespoon anise seeds |
1 tablespoon granulated sugar |
Directions:
1. Drain and reserve liquid from beets and pineapple.
2. Separate oranges into sections then place in bowl with bananas, beets, pineapple and chestnuts.
3. Mix reserved juices, lemon juice, 2 tablespoons sugar and salt then pour over fruit.
4. Allow to stand 10 minutes then drain well.
5. Arrange fruit on lettuce then garnish with lime wedges, peanuts and pomegranate seeds.
6. Mix anise seed and 1 tablespoon sugar then sprinkle over salad.
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