Please consult the OU's guidelines for checking fruits and vegetables.

fruit salad

Rainbow Fruit Salad

Eileen Goltz | Pareve

Ingredients

2 cups cubed fresh pineapple

1 pint fresh strawberries, hulled and sliced

2 kiwi fruit, peeled and sliced

3 medium bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

1 pint blueberries


Sauce:

2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 teaspoon. grated orange peel

1/2 teaspoon. grated lemon peel

1 teaspoon. pure vanilla extract


Instructions

The OU recommends the following procedure to ensure that strawberries are not infested with insects:

1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.

2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.

3. Allow the berries to soak for a few minutes.

4. Carefully wash off the entire surface of the strawberry.

5. Gently dry each berry.

In a sauce pan, bring to boil all ingredients for sauce except vanilla;

simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass

salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit.

Cover and refrigerate several hours. Serves 8 to 10.