Fruit Cup with Citrus Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 23, 2012
I wanted the "sauce" thicker, so I brought it to a boil and reduced it until it became more syrupy. I only made a 2-serving recipe, so while I would have preferred to have used white grape juice I couldn't see buying some for a little over a tablespoon. I did use the white wine, which I found quite interesting, especially since boiling the sauce removed the "raw alcohol" flavor. This was fun to try, but if I was to do it again I'd keep it to just the citrus and definitely add a little more sugar - and I'd still boil and reduce it for a true "sauce." Still, this was a refreshing, flavorful and festive addition to our breakfast.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jul. 10, 2010
Excellent! Needs more fruit. I used lime juice. Great way to keep fruit longer. My grapes stayed wonderfully plump.
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Reviewed: Aug. 31, 2009
I just about doubled the amount of each fruit and also added about 1/3 cup raspberries. It was delcious! I would guess that if you don't increase the quantity of fruit, the sauce could overpower the fruit.
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Reviewed: Jul. 5, 2009
We are big fruit lovers. This recipe wasn't a hit at our house. I ended up throwing over half of it away.
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Cooking Level: Intermediate

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Reviewed: May 7, 2008
Excellent! I added a smidge more sugar, added blueberries and probably at least a half cup more of each fruit than what was called for. I served the fruit salade in a large bowl for a luncheon and it all went....was delicious!
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Photo by Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA
Living In: Vail, Arizona, USA
Reviewed: Apr. 12, 2008
used this recipe for 25 ladies was great! we changed the orange juice to frozen orange juice concentrate, we used white grape-peach juice frozen concentrate. added 3 cups of water. serve in red wine glass, really looks good on the table.
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