Fruit

1 cup celery, chopped
2 Tablespoons raw honey
Soften gelatin in a half cup of apple juice. Heat remaining juice and add
to gelatin. Mash cranberries and add to gelatin with other fruits, celery
and honey. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve,
serves 6-8.
From: Natural Foods Cookbook by Maxine Atwater
Fruit Salad
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I took the juice of one lemon and put it in a large bowl with dried
currents, cranberries, white rasins, and chopped pecans. I allowed the
fruit to soak up the juice while I did the following. I peeled and
sectioned grapefruit and oranges, letting the juice drip into the bowl
with the lemon juice. Cut up a few different types of apples (red del.,
granny smith, macintosh) Cut up a few different types of grapes (globe,
concord, white) Then mixed the whole thing up It is colorful and sweet and
when placed at the front of the buffet (right next to the plates) people
put so much on their plate they don't have much room for the rest of
the junk.
From: Tammy Young at http://www.rawtimes.com
Tropical Fruit Salad with Coconut Milk
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1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk
If desired, make pineapple boat: Starting at base, split pineapple in half
lengthwise, stopping before you reach crown. Carefully separate halves,
leaving entire crown attached to one half. With a curved grapefruit knife,
cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare
other half of pineapple. Remove tough core from both halves, cut fruit
into long wedges, and slice crosswise into bite-sized chunks. Place in a
large bowl. Wash mango well. With a paring knife cut off wedges of flesh
with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit
into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut
flesh into wedges, peel and cut up like the mango. Add mango and papaya to
pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and
pour in coconut milk. Toss gently to combine, taste for balance of sweet
and tart flavors, correct if necessary with lime juice.
Serve in pineapple boat (there will be enough to refill pineapple boat
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