Fruit Pyramids

Ingredients

• fresh lettuce
• canned pineapple
• pared apple
• orange
• peach
• plum
• any other fruit
• maraschino cherry
• lemon juice
• olive oil

Method

1. 1

   On each salad plate lay a leaf of fresh lettuce, then a slice of canned pineapple, then whole slices of pared apple, orange, peach, plum or any other fruit that is in season.

2. 2

   On the top place a maraschino cherry, and pour over all a dressing made of equal parts of lemon juice and olive oil.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 76. The excerpt below is the record exactly as published.

FRUIT PYRAMIDS On each salad plate lay a leaf of fresh lettuce, then a slice of canned pineapple, then whole slices of pared apple, orange, peach, plum or any other fruit that is in season. On the top place a nuirascuino cherry, and pour over all a dressing made of equal [iarts of lemon juice and olive oil. / OCTOBER SALAD 4 red apples 1/2 cup canned cherries 1 grape-fruit 3 tablespoons lemon juice 2 tablespoons powdered sugar 4 autumn leaves Select hard red apples; wash and dry them ; cut a slice from the top of each and remove the hearts. After taking the cores from the hearts chop them together with the grape-fruit and cherries ; mix with the sugar and lemon juice and return to the apple cases. Place each apple on a brilliant autumn leaf. 202 Planned for a C A T A TiC FamUy of Four OAJLA-UO GRAPE-FRUIT SALAD Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir iii white Mayonnaise dressing. Remove all skin from the inside of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherr

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