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  Spring Fruit Salad


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INGREDIENTS
2 blood oranges
1 small pineapple
1 pint strawberries
2 small starfruit, optional

DIRECTIONS
Peel oranges, slice into thin rounds, remove seeds and cut slices into quarters. Cut top and
bottom off pineapple, peel and cut lengthwise into quarters. Cut off center core and slice into
thin wedges. Stem strawberries and slice thinly. The starfruit is also prepared by slicing
thinly. Serve chilled—it needs no dressings or embellishments.

Copyright © 2009 Stefanie Samara Hamblen