Fresh-picked grapefruit taste best in this fruit dish; however, if peeling, sectioning and cutting away the membranes seems like a lot of work to you, canned grapefruit sections are acceptable. A delightful blend of sweet and sour that works well for either breakfast or lunch. For a luncheon buffet, toss the fruit with the dressing, then serve in a large bowl lined with lettuce leaves.

Ingredients

DRESSING for 12 servings:
1/4 cup frozen orange juice concentrate, thawed and undiluted
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup honey
1 Tbsp. apple cider vinegar
2 tsps. poppy seeds
1/2 tsp. dry mustard
1/2 tsp. salt

FRUIT for 12 servings:
2 - 12oz. cans grapefruit sections (or 2 large fresh grapefruit, peeled, sectioned, membranes removed)
6 bananas
1 pint strawberries
toasted, slivered almonds for garnish

Preparation

Measure dressing ingredients in medium sized bowl, whisking to combine. Set aside.

Cut grapefruit sections in half and divide among 12 fruit dishes. Peel and slice bananas, approximately one half banana per fruit dish. Hull and slice strawberries, dividing among the fruit dishes. Top each dish with about 1 1/2 tablespoons dressing. Garnish with a sprinkling of toasted slivered almonds. Serve at room temperature.