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Ingredients

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Directions

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  • Peel and section grapefruit and oranges, reserving fruit juices. Set fruit aside.

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  • For sauce, add enough water to juices to make 1/2 cup liquid. In a small saucepan stir together juice liquid, sugar, cornstarch, lemon juice, cardamom, nutmeg, and orange or lemon peel. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a medium mixing bowl combine grapefruit and orange sections, pineapple chunks, and grapes. Pour sauce over fruit and toss gently to coat. Cover and chill for up to 5 days. Top with toasted coconut or mint leaves, if desired. Makes 2-1/2 cups.

Rosy Fruit Compote:

Prepare Fruit Compote as directed above, except add 1 teaspoon red cinnamon candies to sauce mixture before cooking. Continue as directed.

Nutrition Facts

459 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium. 115 g carbohydrates; 9 g fiber; 4 g protein; 1166 IU vitamin a; 242 mg vitamin c; 111 mg calcium; 1 mg iron;

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