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Recipe by: lucenie
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See below ingredients and instructions of the recipe
1 Honeydew melon; halved -or 1 lg can (20oz) pineappl
1 lg Cantaloupe; halved -chunks in its own juice
10 Pink grapefruit; peeled and 6 md Bananas; cut in 1/4-inch
- sectioned -slices; to 8 bananas
10 Oranges; peeled and sectiond 1/2 lb Bing cherries; pitted or 1
4 Oranges; juice of; to 6 orng -jar(2oz)maraschino cherries
1 Pineapple; peeled and cubed -drained
Scoop out melon balls, or peel melons and cut into cubes.
Combine all ingredients in a large plastic container; stir gently to
coat bananas with fruit jucies and prevent darkening. Cover tightly;
chill well.
Note: May be stored in refrigerator 1 week.
SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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