Have ready a wide-mouth 3 quart container, preferably clear glass or plastic, or a deep 3 qt. bowl. Cut pineapple, melons and kiwi in bite-size chunks; halve strawberries. Layer fruits attractively in container. Cover and refrigerate until ready to serve.
Originally Submitted
10/22/2013
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You can add this LAYERED FRUIT SALAD recipe to your own private DesktopCookbook.
