Fruit "Cocktail" with Orange Sauce
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • Orange sauce:
  • ⅓ cup sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1 tablespoon orange zest
  • ¼ cup freshly squeezed orange juice
  • 2 cups milk (skim, 2% or whole)
  • Fruit "cocktail":
  • navel oranges, peeled and sectioned
  • strawberries
  • 1 pineapple, peeled and cored
  • green grapes
  • kiwis
  • blueberries
  • raspberries
  1. For the orange sauce:
  2. Combine all of the Orange Sauce ingredients in a medium size saucepan. Cook over medium heat, stirring constantly, until creamy and simmering, about 10 minutes. Do not boil the sauce. Transfer to a separate bowl and immediately place a piece of wax paper directly onto the surface of the sauce. Cool completely at room temperature and then refrigerate until cold, several hours or overnight.
  3. For the fruit "cocktail":
  4. Wash the strawberries, grapes and raspberries separately. Hull the strawberries. Dry the grapes. Drain the raspberries on paper towels. Peel, slice and halve the kiwis. Cut the pineapple into bite size pieces. Slice the grapes in half.
  5. Place 3-4 orange sections in each martini glass, angling them out from the bottom. Slice strawberries and place them in the glass around the orange slices. Add a layer of pineapple, grape slices, kiwi, banana slices and raspberries.
  6. Spoon the Orange Sauce over the fruit and top with a few raspberries. Serve immediately, passing additional sauce if desired.
  7. Betsy’s Tidbits:
  8. The fruits selected for the Fruit “Cocktail” are limitless. Choose what is fresh, ripe and appealing to you.
  9. The amount of fruit needed is dependent on how many people are being served as well as how the fruit is being presented. More fruit is needed for a fruit platter than for individual martini glasses.
  10. The Orange Sauce recipe may be halved if serving a small group.
Recipe by Desserts Required at