---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SACRAMENTO FRUIT BOWL
  Categories: Salads, Fruits, Salli’s
       Yield: 12 servings
  
       2 c  Water
   1 1/2 c  Sugar
       3 tb Lemon juice
       2 tb Anise seeds
     1/2 ts Salt
       1 sm Pineapple
       1 sm Honeydew melon
       1 sm Cantalope
       2 sm Oranges
       2 lg Nectarines
       2 lg Purple plums
     1/2 lb Grapes, seedless
       2    Kiwi fruit
  
   In 2-quart saucepan over medium heat, cook water,
   sugar, lemon juice, anise seeds and salt 15 mins, or
   until mixture becomes light syrup. Refrigerate until
   syrup cools. Meanwhile, remove peel from pineapple,
   honeydew melon, cantalope. Cut pulp from pineapple and
   melons into bite-size chunks. Peel and section
   oranges. Slice nectarines and plums into wedges; do
   not peel.Slice grapes in half. In large bowl, combine
   fruits. Pour chilled syrup through strainer over the
   fruit. Cover and refrigerate until well chilled,
   stirring occasionally. TO SERVE: Peel and slice kiwi.
   Gently stir into the fruit mixture.
  
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