LIME-GINGER FRUIT CUP

"Use your favorite seasonal fruit for this salad. For a pretty presentation, use different colors, shapes and textures. This flavorful salad is also excellent served over ice cream or angel food cake."

FOR THE LIME-GINGER MIXTURE:
3/4 cup sugar
1 tablespoon cornstarch
3/4 cup water
1 1/2 teaspoons grated lime peel
3 tablespoons fresh lime juice
1 teaspoon grated gingerroot*
FOR THE FRUIT:
4 medium oranges, peeled, sectioned
3 medium bananas, sliced
1 cup halved fresh strawberries
1 cup seedless green or red grapes, halved

In small saucepan, combine sugar and cornstarch; mix well. Stir in water. Bring to a boil over medium-high heat, stirring constantly. Cook until thickened, stirring constantly.

Stir in lime peel, lime juice and gingerroot; set aside.

In large bowl, combine oranges, bananas, strawberries and grapes; toss gently to mix.

Pour lime mixture over fruit; toss gently. Serve immediately, or cover and refrigerate until serving time.

*Ingredient Info:
Wrap gingerroot in plastic wrap and store it in the refrigerator vegetable crispier for up to one week. Or place gingerroot in a small freezer bag and freeze it for several months. There's no need to thaw frozen gingerroot before use; simply peel the skin off a small section and grate the exposed root.

Makes 8 servings (3/4 cup each)
Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002