1 bunch seedless red or green grapes 1 cup sweetened f laked coconut, lightly packed Â˝ cup orange liqueur 8-10 bamboo skewers
1 cantaloupe, seeds discarded and cubed Â˝ watermelon, seeds discarded and cubed 1 pint strawberries, hulled
Peel and trim eyes from pineapple; remove core. Cut pineapple into cubes. Combine fruits in large bowl. Sprinkle coconut and orange liqueur over fruits. Toss mixture gently until combined well. Cover and chill overnight or until ready to thread on skewers. Up to 2 hours before serving, thread fruits on bamboo skewers and arrange on serving platter. Refrigerate, covered, until ready to serve.
A Taste of Italy
HAWAIIAN CHICKEN SALAD Serves 4 2 cups chopped cooked chicken 1 stalk celery, chopped 1/2 cup toasted pecans, chopped
218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com 54
March 2019 Tidewater Times