I use standard American "curry powder". Any other that you want to use should be ok. Adjust the amount of curry powder to your taste, or use cinnamon if you really don't like the flavor of curry.
Use your imagination in choosing the fruits to go in it. Cherries and almonds are a must, but the rest is up to you. We use canned fruit, but fresh would be good too.
Katherine Rives Albitz Hewlett-Packard, Network Software R&D Lab, Fort Collins, Colorado USA email@example.comRecipe last modified: 30 Oct 86
Path: decwrl!recipes From: rives@purdue (Katherine Rives Albitz) Newsgroups: mod.recipes Subject: RECIPE: Curried fruit Message-ID: <8164@decwrl.DEC.COM> Date: 20 Feb 87 04:30:22 GMT Sender: recipes@decwrl.DEC.COM Organization: Purdue University, Lafayette, Indiania, USA Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.