Summer Fruit Cup

Fresh Fruit Cup, Beautiful and Delicious.
Golly if I made fresh fruit cups or fresh fruit salad every week it would be just fine with my husband!! He just loves it.  Actually he asked me to make something up on Monday afternoon and this is what I came up with.

I had on hand:

1 whole fresh pineapple
9 fresh peaches
1 large fresh crisp apple
2 fresh navel oranges
1 fresh lemon
1 large bunch seedless black grapes
3 yellow plums

Squeeze the juice of one lemon into the bottom of a large bowl. Cut the top and bottom off of the oranges and set flat on a cutting board. Using a sharp knife run the knife just below the white peel from top to bottom to remove the rind in vertical slices. Slice the orange crosswise than once in half and add them to the bowl.

Cut the top and bottom from the pineapple and set it down flat on the cutting board. Much as you did the orange run the sharp knife top to bottom under the peel in long slices to remove the outer layer and eyes. Next cut the pineapple in half then again in quarters. Run the sharp blade of the knife down the inside edge of the pineapple to remove the core. If it is a large pineapple you may want to cut it again into eights before coring. Then cut into chunks for salad as you add it to the bowl.

Set a kettle of water to boil while you continue. It will need to have a depth of about 4" of water and cover the pan initially as you heat it on high heat.

Slice the apple in half then in quarters. Cut out the core and slice each quarter into 3 or 4 slices, then chunk the slices into the bowl. Stir all of the fruit together. The lemon juice will keep the fruit from turning dark.

Pull off a large enough cluster of grapes to make about 1 1/2 C. Wash and remove from the stem. Slice each grape in two as you add them to the salad. 

Prepare a medium sized bowl with 1 1/2 to 2 quarts of ice and add enough water to cover.
When the water has begun to boil you are ready to prepare the plums and peaches. Cut an "X" in the bottom through the peel of each stone fruit. Then plunge about 4 of the peaches and plums into the briskly boiling water. Return to a boil for 1 -2 minutes than remove with a slotted spoon or spider and plunge into the ice water. This is called shocking the fruit to stop the boil. Then starting at the bottom of the fruit slip off the skins and discard them. Cut slices from the stone and add the fruit to the bowl and stir well. Repeat this until all of the stone fruit has been processed.

Depending on the ripeness of the fruit and the sweetness desired you may as sugar and stir well at this time.  I added about 5-6 T.  Cover and refrigerate until serving time.  Serve in a stemmed glass.

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