Ambrosia-Florida

1/4 glass sugar

1 tbsp. corn starch

1 tsp. thinly sliced orange peel

1 glass orange juice

2 tsp. lemon juice

3 orange (peeled, membranes and seeds, divided into segments)

2 grapefruit (peeled, membranes and seeds, divided into segments)

1 glass red and green grapes, seedless

6 pieces of meringue or marshmallow

In small saucepan, stir sugar with starch. Add the orange zest and pour in the orange juice. Put on medium heat, cook while stirring until then, until the mixture is compacted, and the surface is not bubbles appear. Boil with this point for a further 2 minutes. Remove the sauce from the heat, pour the lemon juice. Cover, let cool and refrigerate.

1.5 litre capacity connect oranges, grapefruits and grapes. Pour orange sauce. Cover, refrigerate for 6 hours. When serving, place the portioned pieces of meringue or marshmallow and place on top of fruit salad.