Fruit Salad

This isn't a recipe so much as an idea. It really depends on what you can find in the way of fresh fruit at the time. It can be used as a dessert, and is certainly better for you than most desserts so you can eat more junk in the main course and not feel so guilty. It also makes a good side dish for hot, spicy foods like Chili or Curry.

Ingredients

Use as many of the following as you can find (and/or afford):
1 each Apple, Pear, Peach, Nectarine, etc. Unpeeled, seeded and chunked (1 inch).
Cantelope and Honeydew Melon. Peeled, seeded and chunked
(or you can use a melon ball cutter if you're the cutesy type).
1 cup of grapes (I like to mix the red and green types)
1 cup of fresh (not canned) pineapple in 1" chunks
Juice of 1/4 Lemon
1 oz Kirschwasser (Cherry Liqueur)
Fresh Ground Nutmeg

Optional (Add just before serving as they get mushy quick)

1 cup Strawberries, rasberries, blueberries etc. 1 Barely ripe bannana
1 or 2 Kiwi Fruit, peeled and sliced
1 cup Watermelon, chunked or balled

Preparation

Put the hard fruit (apple, pear, peach, nectarine and pineapple) in a serving dish with the lemon juice and Kirshwasser and toss to coat the fruit with the liquid (this keeps the fruit from turning brown). Add the melon and grapes, toss lighly, cover and refrigerate until ready to serve.

Delivery

Add the berries, bananna, Kiwi Fruit and watermelon and toss lightly. Grate some fresh nutmeg on top, garnish with mint leaves and serve. This is also nice over shortcake (with gooey whipped cream), sweet cornbread or with a scoop of lemon sherbert.