SPRING FRUIT SALAD
1 small cantaloupe ~ small cubes or balls
1 pint fresh strawberries, sliced or cut into quarters
3-4 kiwi fruit ~ peeled & sliced/cubed
1 8-oz can crushed pineapple ~ very well drained
1/4 cup Triple Sec (or other orange liqueur) ~ can substitute orange juice
OPTIONAL: mint sprigs for garnish
Put the well-drained pineapple into a small bowl with the Triple Sec and mix well.
Put all of the fruit, including the pineapple into a serving bowl and stir to combine well. If desired, garnish with mint sprigs. ** This keeps for days in a covered bowl in the refrigerator. **
TIP: After you've finished the fruit, you can use the leftover liquid as a marinade for beef, pork or chicken.