Source: Fabulous Food Associations

Fiesta Fruit Punch
These thirst quenchers do the job on a hot day at the beach.
Serves: 10
Prep Time: 5 minutes
Cook Time: 0 minutes


12 fl. oz. or 1 1/2 cups banana-pineapple nectar, chilled
3 cups lemon-lime soda, chilled
1 1/2 cups grapefruit juice
2 tablespoons grenadine
maraschino cherries, (optional)

In large pitcher, combine nectar, soda, grapefruit juice and grenadine.Serve over ice in grapefruit shells (optional) garnished with mint or in 8-ounce glasses garnished with fruit threaded on short wooden skewers.

To make grapefruit shells: Cut off about 1/3 of each (small to medium) grapefruit at stem end.Squeeze juice from both halves, preferable with an electric juicer.With spoon, scrape out pulp from larger halves.Chill shells and use as beverage containers.Discard smaller shell halves.