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Fresh Fruit Bowl

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CATEGORY CUISINE TAG YIELD
Grains 2 Servings

INGREDIENTS

1 Cantaloupe melon; Halved and De-seeded
1/2 Honeydew melon; Halved and De-seeded
1/4 c Superfine or Granulated Sugar
1/4 c Fresh Lime Juice
2 tb Fresh Lemon Juice
1 tb Orange or Melon-flavored Liqueur; (Optional)
1 1/2 ts Grated Lime Peel
1 c Fresh Strawberries; Sliced or Halved
1 c Black or Red Seedless Grapes

INSTRUCTIONS

Fresh fruit always seems to be romantic. The more exotic the fruit the more
exotic the response, theoretically. Exotic combinations of fruits and other
food items can be very romantic. For example, ripe pears with blue cheese,
curried mango slices, chocolate cups with pears poached in wine or
champagne and fruit may entice an appetite.
Try this little recipe on your special one this Valentine's Day from The
Cook & Kitchen Staff at Recipe-a-day.com.
Using a melon baller, shape individual balls as cut from cantaloupe and
honeydew and set aside, or chunk if no special utensil is available.
In a large glass bowl combine sugar with lime and lemon juices, liqueur
(optional,) and lime peel. Stir well to dissolve sugar. Add the cantaloupe
and honeydew balls or chunks, strawberries and grapes and gently toss to
saturate with juice mixture. Cover the bowl and refrigerate for at least
1-hour prior to serving. Stir at least once to assure flavor is evenly
distributed while refrigerating. Serve individual portions in a melon
basket or glass bowl.
Tropical Variation: Substitute kiwi slices, fresh pineapple chunks, papaya
slices or mango cubes for melons. Add a pinch of grated fresh ginger or
ground ginger to the juice marinade. A dash of coconut extract adds fresh
flavor. Serve in a hollowed-out pineapple half.
Cooking Staff Tip: To form a melon basket use a non-toxic marker or tip of
a knife to draw a zigzag pattern around a ripe melon. Cut deeply into the
flesh of the melon with a sharp paring knife along the zigzag pattern and
carefully separate halves. Remove seeds and prepare melon balls or leave as
is to be utilized for a serving bowl. If you prepare melon balls, make sure
to leave about a 1/4 inch depth of fruit on the rind while you scoop out
the remainder of the melon. Honeydew produces a firmer fruit bowl than the
thin-skinned cantaloupe. Chill fruit baskets, covered and fill just prior
to serving.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Feb 07, 1998

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