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Fruit Salad
18
servings- Difficulty
Easy
Published 1966
Ingredients
8 2 4 cups
Method
With a vegetable peeler; peel off the skins of the oranges and lemons. Discard the lemon pulp or reserve for another use. Cut the peel into the thinnest possible strips. Add to the sugar and water in a saucepan. Simmer for about thirty minutes, until the rinds are transparent. Chill.
Peel the grapefruits. Section the grapefruits and oranges. Score the
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