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    Red and Yellow Fruit Salad


    Source of Recipe


    Rocco DiSpirito, May 2002 on GMA

    List of Ingredients




    3 pints strawberries
    2 ripe gold pineapples
    Handful mint, leaves only
    1/3 cup lime juice

    Recipe



    1. Stem and halve the strawberries from top to bottom.

    2. Cut the top and bottom off the pineapple and remove the skin.

    3. Quarter it and cut out the woody core.

    4. Cut the pineapple into 3/4-inch slices.

    5. Toss the fruit in a bowl with the mint and lime juice.

    Serve cold.

 

 

 

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