Pineapple Grapefruit Swirl Recipes

LIME GRAPEFRUIT PINEAPPLE SALAD

Steps:

• Spray 9x9-inch glass baking dish or 1-1/2 quart mold with non-stick cooking spray.
• Pour reserved fruit juices in measuring cup to make 2/3 cups, adding water if needed to get the correct amount.
• In pan, add sugar and gelatine, stirring to mix.
• Add the 2/3 cup of fruit juice.
• Stir and heat until sugar and gelatin dissolve.
• Remove from heat.
• Whisk in mayonnaise until well-blended.
• Add drained fruit and nuts.
• Pour into prepared dish or mold.
• Chill several hours or overnight until firmly set.
• Cut into nine squares.
• Serve on a bed of lettuce, topping each serving with a little mayonnaise.
• Sprinkle cheese on top.

GRAPEFRUIT AND PINEAPPLE MARMALADE

Steps:

• Pare pineapple and shred.
• Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
• Measure fruit and add 3 pints of water for each pint of fruit.
• Set aside until the next day.
• Cook approximately 3 hours, or until rind is tender.
• Set aside until the next day.
• Measure and add an equal amount of sugar.
• Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
• Fill in sterilized jars and seal.

PINEAPPLE GRAPEFRUIT SWIRL

Steps:

• Stir together 1 cup of the grapefruit juice and sugar, if desired, until sugar is dissolved. Pour into an ice tray and freeze into solid cubes. In another ice tray, pour 1 cup of the pineapple juice and freeze into solid cubes. The fruit mixtures may be prepared up to this point 1 day in advance.
• In a blender, blend frozen grapefruit juice mixture with 1 1/2 ounces of tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. In the cleaned blender, blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/2 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between the 2 glasses.