INGREDIENTS

INSTRUCTIONS

1. Place the fruit on a cutting board lined with parchment. Trim the tops
and bottoms of the melons and pineapple and sit them upright on the cutting
board. Using a very sharp knife, cut away the rind, slicing lengthwise,
working your way around the fruit. Cut about 24 very thin slices of melon
in the same fashion, slicing from the top to bottom, allowing the juices to
collect on the parchment paper. Slice the pineapple lengthwise into
1/8-inch slices. Pile and cut into matchsticks. Pour the juices that have
collected into a small bowl. Stir in the honey and set aside.
2. To assemble the fruit sushi, lay the melon slices vertically on the
cutting board. Place 3 pineapple matchsticks horizontally at the base of
the melon slice and roll. Trim the base so that the rolls sit firmly on a
dessert plate. Serve with the honey dipping sauce.
NOTES : Spare, cool melon and pineapple prepared sushi-style is a graceful
finish to a simple, elegant meal. It's important that the fruit be
perfectly ripe and the presentation be as graceful as the meal that
precedes it. Wrap cool slices of melon around pineapple matchsticks,
squeeze some fresh lemon juice over the pieces, wrap tightly, and
refrigerate until it is time to serve dessert.
Recipe by: http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
15, 1998

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