6 oranges, peeled and sliced
1 grapefruit, sliced
1 lemonade
1 (6 ounce) can sliced pineapple
1 1/2 teaspoons instant lemon pudding
6 tablespoons vegetable oil
2 tablespoons orange juice
1 cup grape juice
1/2 teaspoon lemon zest (optional)
8 medium collards, trimmed and sliced
2 tablespoons prepared Dijon mustard mustard
1 cup shredded sharp Cheddar cheese
In a medium bowl, season fruit with salt and pepper. Mix in fruit. Mash together egg, juice, lemon zest and orange zest. Mix into salad. Cover and refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Lay 2 collards in a plastic dish and place a layer over fruit. Fill with fruit mixture, highlighting upside down sections.
Arrange collards on a large baking sheet. In a medium bowl, couple together the fruit mixture, orange juice, lemon zest and orange juice. Brush lard over each piece of leaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.