Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 medium oran
• ges
• 1 (8 oz) can pineapple chunks (own juice)
• 1/2 cup orange juice
• 1/8 tsp cinnamon
• Dash nutmeg
• 1 medium pear, cored and sliced
• 1 cup strawberries, halved

Cut a thin slice from each end of each orange. Using a sharp knife and cutting from the top of the fruit down, cut off the peel and white membrane. Working over a bowl to catch the juice, cut between 1 fruit section and the membrane. Cut to the center of the fruit. Turn the knife and slide it up the other side of the section. Set orange sections aside. Combine undrained pineapple, orange juice, cinnamon, and nutmeg in a mixing bowl. Carefully stir in the orange sections, pear slices and strawberries. Cover and chill for 1 hour. Spoon into small bowls. If desired, garnish with additional fresh strawberries.

Make 6 servings; 1 fruit.

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