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Present this beautiful fruit mixture on airy meringue shells or angel-cake slices for a heavenly dessert after a heavy meal.

Florida Ambrosia

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon finely shredded Florida Orange Peel

1 cup Florida Orange Juice

2 teaspoons lemon juice

3 Florida Oranges, peeled, sliced, and seeded

2 Florida Grapefruit, peeled, sectioned, and seeded

1 cup halved seedless green and/or red grapes

6 angel-cake wedges or meringue shells

1. In a small saucepan stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove sauce from heat; stir in lemon juice. Cover; let cool.
2. Meanwhile, in a 1 1/2 quart glass bowl combine oranges, grapefruit, and grapes. Pour orange sauce over all. Cover; chill up to 6 hours. To serve, spoon mixture over cake wedges or into meringue shells.

Makes 6 servings.

Recipe provided courtesy of The Florida Department of Citrus.