Sauce:
⅔ cup fresh orange juice
Ââ…“Â cup fresh lemon juice
Ââ…“Â cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
Â1 teaspoon vanilla extract
Â
Salad:
2 cups cubed fresh pineapple
Â2 cups strawberries, hulled and sliced
Â3Â kiwi fruit, peeled and sliced
Â3Â bananas, sliced
Â2Â oranges, peeled and sectioned
Â1 cup seedless grapes
Â2 cups blueberries
Directions
For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
ÂFor the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.
