MIXED FRESH FRUIT SALAD
IN CANATOUPE "RINGS" WITH ASSORTED DRESSINGS
4 to 6 servings
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.
About 1 1/8 cups
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
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
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
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.