Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled. Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve. Serves 6. Bon Appetit February 1993
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 33 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 42.1mg||1 %|
|Potassium 3834.7mg||101 %|
|Total Carbohydrate 316.3g||93 %|
|Dietary Fiber 28.8g||115 %|
|Sugars, other 287.4g|
|Protein 12.9g||18 %|
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Calories per serving: 1217
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