1 orange - peeled, cut into pieces
1 cup sliced ripe melon
4 carrots, sliced
2 jellybeans, nonfat
2 tablespoons orange juice
2 Lemons, halved
1 (14 ounce) can whole kernel corn, undrained
4 large oranges, sliced
6 apricots
1 (14 ounce) can sliced pears
In a large bowl, mix together orange juice, green juice, lemon juice, lemon zest, lemon zests, fruit vegetables, grape seeds and peaches.
Make a well in the center of the fruit mixture and pour in all but 2 tablespoons of orange juice. Mix in malt vinegar and mix with a wet cloth. Fold in peaches.
Spread vegetable mixture over fruit mixture beginning with cherry and ending with juice fruit. Freeze until solid.
Artfully shape fruit into fruit filling using fingers or fork. Heat oil in a large skillet over high heat and place fruit mixture in the oil. Fry about 1 inch deep on each side until golden brown. Flip and cook on top of each other on both sides. Fry about 3 minutes on each side.