Well...today is the last day of Christmas (even though Christmas came down on the inside - the lights, garlands, and wreaths are still up outside and I'm still Christmassing in my heart!) ...the 12th day...the day of the 12 drummers drumming...so it's only fitting that on this last day I give you the last of my Christmas recipes....drum roll please...Iced Fruit! This has been a holiday favorite for over 20 years...it just wouldn't be Christmas or Easter or even the Fourth of July morning without iced fruit! Each time I make this it's always a little different - depending on my mood and what type of fruit I have on hand - but it's always good and always devoured. This would be excellent to serve at a brunch instead of just plain ol' regular fruit...and it can be made the night before, or even several days before - just remember to allow about 45 minutes of thaw time before serving. Then dish it into pretty crystal goblets for a serious W O W presentation...only to be followed by a serious vocal W O W upon tasting! Yes, I really did type W O W twice...and as I typed it I said it!
I first came across this recipe when it was served to me by Nancy Roth in MinneSNOWta...land of iced everything. I thought it was so refreshing and fun...Nancy, an artiste, writes with Sharpie Pens, volunteers for everything under the sun, and never runs out of energy - I'm quite certain she is part cyborg! I haven't seen Nancy in years but I'm reminded of her every time I make this - good times, good friends, good food...make this for your family and you'll probably start a new tradition...
Iced Fruit - Adapted from Nancy Roth, Artiste at Large in Minnesota
1 cup orange juice
1/2 cup pink lemonade
1 can (10 oz.) mandarin oranges, undrained
1 can (16 oz.) crushed pineapple, undrained
3 bananas, sliced
(You can also add kiwi, strawberries - fresh or frozen, raspberries, blueberries - my family just prefers bananas and mandarins.)
In a large bowl combine all of the ingredients, stir until blended. Cover and freeze, until firm or overnight. Can be made several days ahead and kept covered in the freezer. Before serving, allow to thaw on countertop for 45 minutes. Scoop out the iced fruit into pretty goblets and serve immediately.
Optional: Top with shredded coconut or chopped pecans.
