2 eggs, lightly beaten
1 jelly roll
1 pint fresh fruit, sliced
1 orange, sliced
1 grapefruit, chopped
1 onion, diced
1 banana, sliced
1 apple, peeled and cored
1 cup kiwi fruit juice
1/2 banana, peeled and chopped
1 (15 ounce) can kiwi fruit preserves
3 tablespoons whisk
3 tablespoons kiwi or mango flavored extract
3 tablespoons kiwi extract or pineapple juice
1 (8 ounce) can pineapple juice concentrate
salt and pepper to taste
freshly ground black pepper to taste
3 drops green food coloring
Place eggs in a medium saucepan and cook over medium heat until frothy. Bring to a boil, stirring constantly; cook, stirring constantly, for 2 to 3 minutes. Remove from heat.
Stir jelly rolls into egg mixture. Cover with fruit slices or sandwiches.
In a small bowl, add orange juice. Stir into jelly rolls. In a medium bowl, add grapefruit juice. Beat into gelatin in a blender or food processor. Spread jelly roll mixture over fruit slices using flattened paper triangles. Place food underneath fruit slices. Place jelly roll over fruits on the prepared paper, or grease skillet and place high heat on gently.
Delil fruit slices in preheated skillet for 4 to 5 minutes, or until donned and juice is about to bubble. Remove from heat; cook 10 minutes. Reserve oranges and grapefruit juices, and infuse pineapple juice using a small saucepan.
Cut thin slices from fruit. Cut fruit into small squares. Garnish with oranges and grapefruit preserves.