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This fruit bar is not only visually pleasing but palate pleasing, too.
2 cups cubed pineapple (about 12 ounces)
2 cups strawberries, halved (about 3/4 pint strawberries)
2 cups peeled and cubed kiwi (about 4 kiwis)
2 cups blueberries (about 1 pint)
2 cups diced mango (1 medium mango)
2 cups Glicks Mandarin Orange Segments (about 1 and 1/2 (11-oz.) cans), drained
2 cups green grapes (about 10 ounces)
2 cups cubed peaches (about 3 medium peaches)
2/3 cup cranberry juice
1/3 cup orange juice
2-3 tablespoons peach liqueur
zest of 1 lemon
1 cup old-fashioned oats (use gluten-free if needed)
1/2 cup coconut flakes (large chips) or Gefen Coconut Chips
1/2 cup chopped pecans
1/4 cup turbinado sugar
1/4 cup dark brown sugar, packed
2 tablespoons Gefen Maple Syrup
2 tablespoons Gefen Canola Oil
Preheat oven to 350°F (180°C).
Combine all crunch ingredients on a baking sheet and toss gently to coat. Bake for 15 minutes, stirring once in the middle. Remove from oven and allow to cool.
Arrange the fruit in eight different serving dishes.
Combine the dressing ingredients and set in a cruet alongside the fruit.
Place the crunch alongside it. This way, everyone can serve themselves and dress their salad to their liking.
Photography: Moishe Wulliger Food Styling: Renee Muller
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