| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
md |
Size ripe cantaloupe |
| 2 |
|
Ripe kiwi fruit |
| 1 |
pt |
Ripe strawberries |
| 1/2 |
pt |
Fresh raspberries/ |
|
|
Blackberries |
| 3 |
tb |
Chopped fresh mint |
|
|
Plus 4 whole sprigs for |
|
|
Garnish |
| 1/4 |
c |
Fresh squeeze orange |
|
|
Juice |
INSTRUCTIONS
Scoop out cantaloupe with melonballer and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to
blend together. Divide salad among 4 bowls. Garnish each with a whole
strawberry and a sprig of mint.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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