Tuscan Fruit Salad

Author: Dave & Sandy
Serves 9-12

1 ½ cup fresh orange juice 2 to 3 Tbs. lemon juice
grated zest of a lemon 2 apples
2 pears 2 bananas
2 pounds other seasonal fruits (grapes, pineapple, etc.) 1/3 cup sugar
1/2 cup fruit liquor (Cointreau, pear, etc.) 3 Tbs. walnuts or blanched almonds (optional)

Combine juice and zest.

Cut fruit into ½" cubes.

Add sugar and liquor and toss.

Cover and refrigerate 4-8 hours.  Garnish with nuts.

Notes and Variations

Reduce lemon juice if using liquor.

12/95 Stu and Bette, Berkeley and AnneMarie - Made 2/3 recipe with pear liquor, no nuts.  Very good.