Florida Ambrosia

Present this beautiful fruit mixture on airy meringue shells or angel-cake slices for a heavenly dessert after a heavy meal.

1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon finely shredded Florida Orange Peel
1 cup Florida Orange Juice
2 teaspoons lemon juice
3 Florida Oranges, peeled, sliced, and seeded
2 Florida Grapefruit, peeled, sectioned, and seeded
1 cup halved seedless green and/or red grapes
6 angel-cake wedges or meringue shells

In a small saucepan stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove sauce from heat; stir in lemon juice. Cover; let cool.

Meanwhile, in a 1 1/2 quart glass bowl combine oranges, grapefruit, and grapes.

Pour orange sauce over all. Cover; chill up to 6 hours.

To serve, spoon mixture over cake wedges or into meringue shells.

Makes 6 servings
Source: Florida Department of Citrus