Total Time
Prep 10 mins
Cook 0 mins

This is ideal for when fresh fruit isn't available.


  1. Peel and segment the naval oranges; remove all membrane and chop coarsely.
  2. Chop figs.
  3. Combine fruits in a large bowl.
  4. Slice and add bananas.
  5. Squeeze juice from juice oranges and pour over fruit.
  6. Stir in raisins, walnuts and wine.
  7. Add sugar to taste.
Most Helpful

Mirj truly never lets me down! This was so delicious and is actually the first time in my life that I've ever enjoyed figs, believe it or not. This was a cross between fruit salad and a tropical haroset. It is great for this time of year when citrus is just about all that's in season. I used concord grape juice instead of wine and it was still terrific, though I can imagine it being even yummier with wine. I can't wait to enjoy leftovers for lunch today. One critique: The instructions say "Squeeze juice from juice oranges" but there are no "juice oranges" called for in the ingredient list, nor does it let me know if I should be squeezing one of the navel oranges. I found this confusing, as well as the fact that the recipe calls for 8 navel oranges and 2 "oranges". I ended up using 8 navel oranges and 2 mandarin oranges, and squeezing lime juice instead of orange juice over the fruit salad... and it worked wonderfully!

What's Cooking? March 07, 2007