More Fruit Cup Appetizer Recipes- Part 2
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Vary the fruit cups in your menus by using fruits and melons in
A few frosty-blue blueberries topping a mixture of orange, apple.
Fresh red raspberries lightly combined with sliced banana and pine-
Sweet red currants with melon balls and a mild fruit, such as fresh
Halved large grapes, seeds removed, with apple, pear, orange or
Sliced or halved strawberries combined with pineapple and orange.
Ripe persimmon, cubed, combined with pear, pineapple, avocado,
with a spoonful of pineapple juice poured over at the last moment before