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Tropical Fruit Salad with Mint

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Recipe Ingredients

2 cups peeled, diced ripe mango
1 cup chopped fresh pineapple
1/4 cup dried cranberries
1/4 cup flaked coconut
1/4 sprig chopped fresh mint

Cooking Procedures

In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint.
Cover, and chill in the refrigerator until serving. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

h. Pour hot into jars and sterilize as directed above. METHOD C: If the fruit is to be used for pie making purposes, it may be canned in water instead of in juice or syrup. The method of sterilizing would be the same as directed for the above recipe. 172 CONSERVATION RECIPES CANNING AND THE USE OF SYRUPS INSTEAD OF SUGAR IN JELLY MAKING If three-quarters of a cup of good honey or good table syrup is used to each cup of fruit juice suitable for jelly making, a good jelly can be ma

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