1. Remove cores and pits of fruit, peel banana and cut all into 1/4 inch pieces. 2. Marinate in Curacao approximately 2 hours. Just before serving, mix in whipped cream, reserving small amount for garnish. 3. For each serving, place 1 scoop strawberry ice cream in chilled dessert glass, surround with marinated fruit salad, and top with pineapple ring and 1/2 strawberry. Garnish with reserved whipped cream. Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portlands Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979. Wine? They recommend: Schramsberg Blanc de Blancs with this dish. Typos by Brenda Adams
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|Serving Size: 1 Serving (1180g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 207 (27%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 77.7mg||24 %|
|Sodium 29.6mg||1 %|
|Potassium 1732.4mg||46 %|
|Total Carbohydrate 150.4g||44 %|
|Dietary Fiber 20.1g||81 %|
|Sugars, other 130.2g|
|Protein 8g||11 %|
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Calories per serving: 771
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