1 (15 ounce) can kiwi fruit coated with gold
1/3 cup pineapple juice
1/4 cup lemon juice
3 tablespoons lemon juice
1/4 cup mango chutney
6 tablespoons vegetable oil
6 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/3 cup lemon juice to taste
In a large bowl, mix mango chunks, lemon juice and citrus zest. Pour mixture into a greased 2 quart casserole dish. Top with sliced fruit and olive oil, and pour over all. Chill overnight.
Prepare fruit dressing by mixing together lemon juice, lemon juice and lime zest. Set aside.
In a large glass or metal bowl, whisk lemon juice, lime zest and lime zest into lemon juice measuring liquid. Stir in sugar, oil, sugar and vanilla until smooth. Pour dressing over fruit mixture. Cover and refrigerate overnight.