Holiday Brunch: Fruit Medley

Fruit Medley

A bowl of colorful fruit salad is the perfect compliment to many entrees, particularly for breakfast or brunch. If fresh melon is not available, try a bag of frozen fruit instead.  Most mixes of frozen fruit will work in this medley.  The marmalade dressing is the important ingredient in preserving the fruit and providing a bonding flavor.  I’ve also added a few strawberries for additional color.  Enjoy this great side dish and the ability to make it a day ahead of time.

2 cups cubed frozen or fresh fruit (cantaloupe, honeydew melon, strawberries, etc.)

2 cups grapes (red and green), washed and drained

1 can (11 ounces) mandarin oranges, drained reserving 2 tablespoon of juice

1/3 cup marmalade or apricot preserves

In a small bowl, thin the marmalade by stirring in the mandarin orange juice.  In a large bowl, combine the cubed fruit, grapes and oranges. Pour the marmalade dressing over the fruit and gently toss. This fruit salad can be made a day ahead and refrigerated until serving time. Serves 6