Holiday Fruit Salad

Serves a crowd. Recipe from Cynthia A. Litz, of Baton Rouge, is a finalist in the appetizer category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. Litz also serves the salad as a side dish.

2 cups water

1 cup sugar

1?3 cup anisette liqueur

2 tbls. lemon juice

2 cups sliced bananas

2 (151/2-oz.) cans crushed pineapple, undrained

2 cups chopped apples

1 cup halved grapes

1 cup orange segments (cut segments in half)

1 cup pecan pieces

20 to 25 maraschino cherries, sliced, plus some of cherry juice

1. Combine water and sugar; boil for 3 minutes and cool. Add anisette and lemon juice. Set aside.

2. Prepare 8 cups of any combination of fruit. I use bananas, crushed pineapple, apples, grapes and orange segments.

3. Add pecan pieces, cherries and cherry juice to the fruit. Pour reserved anisette mixture over fruit. The salad is better if made the day before.