Recipe: Key Lime Honey Fruit Salad (using pineapple and mango with Grand Marnier or Amaretto)

KEY LIME HONEY FRUIT SALAD

FOR THE DRESSING:
Juice of 1 dozen Key limes (about 1 cup juice)
1 cup pineapple juice
1/4 teaspoon celery seeds
1/2 cup honey
1/4 cup granulated sugar
2 ounces Grand Marnier or Amaretto liqueur
FOR THE SALAD:
4 oranges
1 grapefruit, peeled, sectioned
1 ripe pineapple, peeled and diced
1/2 pound seedless red grapes, halved
1 very ripe mango, peeled, seeded and diced
Escarole or endive
8 seedless grapes (for garnish)

TO MAKE THE DRESSING:
In a medium saucepan bring the key lime juice, pineapple juice and celery seeds to a boil. Stir in the honey, sugar, and liqueur.

TO MAKE THE SALAD:
Cut the oranges in half, remove fruit and seeds and place in a bowl; reserve shells.

Add the grapefruit, pineapple, grape halves, and mango to the oranges in the bowl. Add the dressing and combine well.

TO SERVE:
Spoon salad into reserved orange shells. Place one or two filled shells on a bed of leafy greens and place a seedless grape in the center of each.

Adapted from source: Key Lime Cookin' by Joyce LaFray