1 (8 ounce) can sliced fresh strawberries
1 (8 ounce) can sliced green grapes
1/2 cup chopped celery
1/4 cup sliced green onions
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1 cup fresh lemon juice
4 cups sliced almonds
In a mixing bowl, toss strawberries and grapes. Mix in celery, green onions, lemon zest, lemon zest and lemon royal jelly. Split almonds into thirds. Stuff the soaked gelatin into the center of the side of a sheet or greased 9x9 inch glass dish. Pour lemon juice over fruit. Cover rolls and refrigerate to keep moist.
Heat a large, heavy skillet over heat. Garlic salt and pepper to taste.
Fry strawberry/grapes on both sides until golden. Remove from heat. Add celery/green peel and lemon peel. Fry for about 5 minutes on each side, flipping twice. Pour lemon juice over fruit and serve.
Melt butter in a medium saucepan over medium heat. Stir in almonds and cook briefly, stirring constantly. Transfer fruit to a serving bowl. Garnish with sliced cherries and lemon zest.