Fresh Fruits on a Skewer with
1 4-pound Ready Pac Fruit Bowl
Mixed Fruit Mousse
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground mace
3 cups whipped topping
10 10-inch bamboo skewers
In a food processor or heavy-duty blender, puree half of the pineapple, cantaloupe
and strawberries, and all of the mango. Use a rubber spatula to press the fruit puree
through a fine sieve to strain out any large or fibrous pieces.
Place about 2 1/2 cups of puréed fruit in a large bowl. Add sugar, vanilla and mace;
mix well. Use a rubber spatula to fold whipped topping into the fruit puree until
blended. Avoid overmixing. Divide the mousse equally among 8-10 chilled martini
glasses, or place in a soufflé dish. Chill for 30-45 minutes.
Meanwhile, thread bamboo skewers with grapes, kiwi, cantaloupe, strawberries and
pineapple. Begin and end with grapes or use them as spacers.
To serve, place skewers of fruit on dessert plates accompanied by chilled mousse.
Makes 8-10 servings.