Yield: 10 servings.
1 cup apple juice
1 cup orange juice
2 tablespoons fresh lemon juice
½ teaspoon grated orange zest
2 cinnamon sticks
2 whole cloves
2 Honeycrisp apples, cored and chopped
2 ripe peaches, peeled, pitted, and cut into 1-inch pieces
1 cup white seedless grapes, halved lengthwise
1 cup fresh cherries, pitted
1 ripe pear, peeled, cored, and chopped
1 (15-ounce) can mandarin oranges, drained
In a medium saucepan, combine fruit juices, orange zest, cinnamon sticks, and cloves. Heat to boiling and then simmer, uncovered, for 10 minutes.
Cool to room temperature.
In a large serving bowl, combine apples, peaches, grapes, cherries, pear, and mandarin oranges. Remove cinnamon sticks and cloves from juice mixture, and pour over fruit. Chill 2 hours before serving.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
