Sweet Potato Fruit Salad

INGREDIENTS: 
1 54 oz. can Bruce's Whole Yams
1-1/2 cup seedless grapes
3/4 cup sliced celery (1/2 inch slices)
6 tablespoons honey
2 cups pineapple chunks (drained)6 oranges (peeled, sectioned, seeded) 1
cup raisins
6 oz. cream cheese, softened
6 Tbsp. orange juice
3 cups pecans

DIRECTIONS: 
In a large bowl, combine orange sections, Bruce's Yams, grapes, raisins,
celery, pineapple, and pecans. Blend cream cheese, honey and orange
juice in a second dish. Pour dressing over potato/fruit mixture and toss
to coat. Chill.

Get Your Fruit On - Tropicana FREE OJ

The first 5000 people to take the "Get Your Fruit On" pledge with Tropicana will receive a coupon for a FREE carton of Tropicana OJ!

In addition, for each pledge, Tropicana will contribute 16 fruit servings (1 64oz carton) to the USDA School Breakfast Program to help children jumpstart their day's fruit goals.


http://www.tropicana.com/#/trop_home/home.swf?/trop_getyourfruiton/getyourfruiton.swf

Orangettes Recipe - Candied Orange Peel Dipped in Chocolate

1 large navel orange
3/4 cup granulated sugar
1/2 cup water
3/4 cup chopped semisweet chocolate

Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.

Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes. Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.

Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.

This recipe makes approximately 10-12 orangettes.