Tropical Fruit Salad

• 2 grapefruit (Ruby Red)
• 4 oranges
• 3 bananas
• 3 carambola
• 1 pineapple
• 1 cup coconut
• 1/2  c Florida honey
• 1 cup strawberries

Peel and section grapefruit and oranges.  Slice bananas and carambola.  Peel and slice pineapple, cut into bite-sized pieces.  Add coconut and honey, mixing well.  Top with strawberries and chill.  In a large glass fruit bowl placed in center of your holiday table, serve this salad.  Serves 12 guests.

Evelyn’s Picante Sauce

• 3 tomatoes, peeled & chopped
• 1 onion, peeled & chopped
• 1 green pepper, peeled & chopped
• 1/2  red pepper, peeled & chopped
• 1 jalapeno pepper, chopped
• 2 t  Louisiana hot sauce
• 1 t  sugar
• 1/2  t  salt

In a heavy sauce pan, cook all ingredients.  Bring to a boil, simmer for 10 minutes.  Chill and serve.  Yields:  1 pint