Winter Fruit Salad

• 18 kumquats, thinly sliced
• 3 cups seedless grapes, equal amounts of red and green
• 2 small pink grapefruits (12 ounces each) or 1 large pink grapefruit, peeled and sectioned
• 9 juice oranges (6 ounces each), peeled and sectioned
• 1 small pineapple, peeled, cored and cut into 1-inch chunks (about 3 cups)
• 3 Anjou pears (8 ounces each), peeled, halved, cored and thinly sliced lengthwise (about 3 cups)
• 3 McIntosh apples (8 ounces each), peeled, quartered, cored and cut into thin wedges (about 3 cups)
• 6 kiwis (3 to 4 ounces each), peeled and cut into rounds about 1/4-inch thick
• 3 papayas (1 pound each), peeled and cut into 1-inch chunks (about 4 cups)
• 3/4 cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons Triple Sec
• 3 bananas
• 1 1/2 cups strawberries (about 1 pint), hulled and halved

1. Combine all ingredients except the bananas and strawberries in a large bowl.
2. Stir well and let stand, loosely covered, in the refrigerator for at least one hour.
3. Just before serving, peel the bananas and slice them on the diagonal (you will have about three cups).
4. Stir in the bananas and strawberries.

kumquats, seedless grapes, pink grapefruits, oranges, pineapple, apples, kiwis, orange juice, lemon juice, triple sec, bananas, strawberries

Taken from cooking.nytimes.com/recipes/1303 (may not work)