Preparation info
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By Lizzie Black Kander

Published 1903

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  • 3 oranges
  • ½ cup pineapple chopped
  • 3 bananas


Cut the oranges in two crosswise, reserving the peels as salad cups. Remove pulp separately from each section. Remove skins and seeds from grapes. Mix orange pulp and grapes and pine-apple, sprinkle with sugar, add lemon juice, and let stand in a cool place for several hours. Before serving, add the bananas sliced, and the walnut meats. Fill the orange shells with this mixture.