Fruit Salad

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Preparation info

  • 18

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 seedless oranges
  • 2 lemons
  • 4 cups sugar
  • 2½ cups water
  • 4 grapefruits
  • 8 bananas
  • Juice of 1 lemon
  • 2 Spanish melons
  • 2 ripe pineapples
  • 1 bunch of black grapes
  • 1 bunch of white grapes
  • 2pints strawberries


  1. 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.

  2. Peel the grapefruits. Section the grapefruits and oranges. Score the bananas with fork tines and cut into thick slices. Marinate the grapefruits, oranges and bananas in the juice of one lemon for ten minutes.

  3. Cut the melons into balls and the pineapples into chunks. Skin and pit the black grapes; skin the white grapes. Combine with the strawberries and add to the marinated fruits. Chill.

  4. Mix all the fruits with the sugar and citrus-rind sauce just before serving.

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