• 2 tablespoons chopped pecans
  • ¼ cup light brown sugar
  • ¼ cup margarine or butter
  • ¼ cup whipping cream
  • 2 to 3 Texas Red Grapefruit
  • 3 large kiwifruit
  • 2 medium carambolas
  • 4 small red grape clusters
  • Mint sprigs for garnish

Preheat oven to 400F. Place pecans in a pie plate and toast in the oven 3-4 minutes or until toasted. Remove from oven, set aside. In a small saucepan, combine brown sugar, margarine and cream. Stir over medium heat and bring mixture to a boil. Boil 2 minutes. Remove from heat and set aside while preparing fruit. Peel and section grapefruit. Peel and thinly slice kiwifruit. Cut carambolas crosswise into thin slices. Arrange 5 or 6 grapefruit sections in a pinwheel design on each of four dessert plates. Place a slice of kiwifruit in between each grapefruit section. Arrange carambola around center. Garnish with grape clusters and mint over carambola in center. Drizzle about 2 tablespoons caramel sauce over grapefruit and sliced fruit. Sprinkle with ½ tablespoon pecans.

Nutrition Per Serving: Calories-300; Fat-16g; Cholesterol-25ng; Sodium-110mg; Carbohydrate-39g; Protein-3g