Fruit Salad I

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Arrange alternate layers of shredded pineapple, sliced bananas, and sliced oranges, sprinkling each layer with powdered sugar. Chill before serving.

To Shred Pineapple

Pare and cut out eyes, pick off small pieces with a silver fork, continuing until all soft part is removed.

To Slice Oranges

Remove skin and white covering, slice lengthwise that the tough centre may not be served; seeds should be removed.