Present this beautiful fruit mixture on airy meringue shells or angelfood cake slices for a heavenly dessert after a heavy meal.
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely shredded Florida Orange Peel
1 cup Florida Orange Juice
2 teaspoons lemon juice
3 Florida Oranges, peeled, sliced, and seeded
2 Florida Grapefruit, peeled, sectioned, and seeded
1 cup halved seedless green and/or red grapes
6 angel-cake wedges or meringue shells
- In a small saucepan stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove sauce from heat; stir in lemon juice. Cover; let cool.
- Meanwhile, in a 1 1/2 quart glass bowl combine oranges, grapefruit, and grapes. Pour orange sauce over all. Cover; chill up to 6 hours. To serve, spoon mixture over cake wedges or into meringue shells.
Makes 6 servings.
Recipe provided courtesy of The Florida Department of Citrus.