Recipe For Making Salpicon Of Fruit In Grapefruit Basket

Cut grapefruit in halves. Remove and save the pulp and juice, discarding the fibrous part. With a pinking iron and sharp knife decorate the edge of the shells. A ribbon may be run through the openings, if approved. Avoid open decorations at a distance from the edge, for obvious reasons. Let the shells chill on ice, and at serving time fill with the juice and pulp of the fruit, white grapes, skinned and seeded, and thin slices of bananas, chilled and mixed with powdered sugar. Serve as a first or last course at a formal luncheon. Other fruit may be used and the salpicon may be served in sherbet, frappé or champagne glasses. Wine may be added at pleasure.