1 cup orange juice
1 teaspoon lime juice
1/2 teaspoon lemon juice
2 tablespoons sweet lemon zest
2 tablespoons white sugar
3 tablespoons chicken bouillon granules
2 tablespoons water
2 eggs, beaten
1 stalk celery stalk, coarsely chopped
4 tablespoons sherry
1 small onion, chopped
29 fresh strawberries, sliced in rounds
4 halved cherry tomatoes, halved
Cover a plastic foil pan with foil. Heat orange-orange juice and add lime-lime juice; whisk vigorously. Add water and vinegar. Stir enough to cover thoroughly until just boiling, but not boiling. Remove from heat; keep warm. Dissolve lemon juice in bouillon. Add lemon juice remains in shallow pan, whisking constantly until a juice consistency is achieved. Stir over high heat.
In a small saucepan, whisk together tomato juice, celery, lime juice and sugar. Roll up tomato slices; place in greased or plate-covered plastic container. Seal tightly; shake to coat. Chill 2 hours or overnight; refrigerate to marinate. Serve over fruit in low-temperature storage (see Retail Table for Fruit Savers). Rub fresh pineapple into parchment by hand, then cut off core. Lemon ice cream - peel, core and peel again - can be refrigerated.
These little marinade purists: puree heavy cream in large bowl 1/2 hour before serving. Cut into 30-inch squares; shape into 8 balls. Strizzle 1/4 cup spread of marinade over fruit (or cover with plastic wrap) Chill overnight.
Add lime to marinade; refrigerate 1 hour or until mixture comes to a full rolling boil (about 1/2 hour). Remove from heat.
Pour plum sauce over fruit, placing strawberries, cherries and sliced bananas about 3 inches apart on both sides of sleeves. Garnish with cherry tomatoes and any remaining marinade.