2 Florida Grapefruit, peeled, sectioned and seeded
1 cup halved seedless green and/or red grapes
6 angel-cake wedges or meringue shells
2 teaspoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch
*May substitute Florida Orange Juice from concentrate
1. In a small saucepan, stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove sauce from heat; stir in lemon juice. Cover; let cool.
2. Meanwhile, in a 1-1/2 quart glass bowl combine oranges, grapefruit and grapes. Pour orange sauce over all. Cover; chill up to 6 hours. To serve, spoon mixture over cake wedges or into meringue shells.