MIXED FRESH FRUIT SALAD IN CANATOUPE “RINGS” WITH ASSORTED DRESS - 8NEWS - WRIC | News Where You Live

MIXED FRESH FRUIT SALAD IN CANATOUPE “RINGS” WITH ASSORTED DRESSINGS

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MIXED FRESH FRUIT SALAD

 

IN CANATOUPE "RINGS" WITH ASSORTED DRESSINGS

4 to 6 servings

 

  • Honey Mayonnaise or Tangy Fruit Salad Dressing or Cooked Sour Cream Dressingor California Fruit Dressing or other fruit salad-type dressing as desired
  • 1 firm ripe medium cantaloupe or honeydew melon, peeled, cut horizontally into 4 to 6 "rings", and seeds removed,
  • 2 firm ripe black plums, seeds removed and cut into bit-size pieces
  • 1 to 2 firm ripe medium banana(s), peeled and thinly sliced crosswise
  • 1 cup cubed peeled firm ripe watermelon or mango, seeds removed
  • 1 cup sliced firm ripe strawberries or whole firm ripe red raspberries or blackberries, stems removed, or a combination 
  • ½ to ¾ cup bite-size pieces peeled fresh pineapple
  • ½ to ¾ cup bite-size pieces peeled or unpeeled firm ripe peaches or nectarines
  • ½ cup fresh blueberries or seedless grapes, stems removed     
  • Sprigs of fresh mint for garnish

 

Prepare desired dressing; set aside.  Prepare fruits.  Prepare banana just before serving. Combine all prepared fruits in a glass or ceramic bowl, mixing gently, but well.   Just before serving, add a small amount of desired dressing to fruit mixture, tossing lightly to coat fruits.  Or, leave fruit undressed.  To serve, arrange a cantaloupe or honeydew melon "ring" on each of 4 to 6 salad plates.  Spoon dressed or undressed fruit mixture in the cavity center of each melon "ring", dividing evenly.  For the undressed fruit salads, may spoon a small amount of dressing over each salad.  May pass additional dressing in a sauceboat, if desired.  Garnish each salad with a sprig of fresh mint.

 

Honey Mayonnaise

 

About 1 1/8 cups

  • 1 cup mayonnaise or reduced-fat or no-fat mayonnaise
  • 2 to 3 tablespoons honey
  • 1 tablespoon poppy seeds (optional)

Combine all ingredients in a small bowl, blending well.  May store in an airtight glass or plastic container in the refrigerator.

 

Tangy Fruit Salad Dressing

 

about 1 cup

  • 1/3 cup lime juice
  • 1/3 cup honey
  • 1/3 cup salad oil (corn, canola, or safflower oil)
  • 1 tablespoon freshly grated lime peel
  • 1 teaspoon celery seed (optional)
  • Pinch each of salt and paprika

Combine lime juice and honey in a small bowl; gradually add oil with a wire whisk, whisking until mixture is smooth and well blended.  Stir in lime peel, celery seed, if used, salt and paprika.  Store in a sealed glass or plastic container in the refrigerator.  Shake well before using.

 

 

Cooked Sour Cream Dressing

 

about 1¾ cups

  • ¼ to 1/3 cup sugar or the equivalent in granulated sugar substitute
  • 2 tablespoons flour
  • 1 teaspoon dry mustard
  • ½ cup cider vinegar
  • 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters
  • 1 cup sour cream or reduced-fat sour cream
  • Salt to taste

 

Combine the first 3 ingredients in a small heavy saucepan, mixing well.  Stir in vinegar.  Cook, stirring constantly, until mixture comes to a boil and thickens slightly.  Remove from heat.  Gradually add a small amount of the hot mixture to eggs, beating constantly, then stir into hot mixture in saucepan.  Cool, stirring frequently.  Fold in sour cream, blending well.  Season with salt to taste.  Store in a sealed glass or plastic container in the refrigerator.  Serve chilled or at room temperature.

 

California Fruit Dressing

 

about 3½ cups

  • 3 eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute (see note)
  • ¼ teaspoon salt
  • ½ cup unsweetened pineapple juice
  • ¼ cup lemon juice
  • 1 cup chilled heavy cream, whipped (see note)

 

In a medium heavy saucepan, combine eggs, sugar, and salt; beat mixture with a rotary hand beater or at low speed of an electric mixer.  Stir in fruit juices.  Cook, stirring constantly, until thickened.  Remove from heat, cool, and then chill in the refrigerator thoroughly.  Store in a sealed glass or plastic container in the refrigerator.  Fold in whipped cream just before serving.

This dressing is good with any fruit salad.

Note: May omit heavy cream and use 2 cups thawed frozen non-dairy whipped topping; reduce sugar or granulated sugar substitute to ½ cup as whipped topping is already sweetened.

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