| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Odia | 1 | Servings | |
INGREDIENTS
| 1 | lg | Oblong watermelon |
| 1 | Cantaloupe | |
| 1 | Honeydew melon | |
| 1 | Pineapple | |
| 5 | Peaches or nectarines; (up to 6) | |
| 2 | c | Blueberries |
| 2/3 | c | Sugar |
| 1/3 | c | Water or juice from fruit |
| 2 | tb | Orange juice |
| 2 | tb | Lemon juice |
| 2 | tb | Lime juice |
INSTRUCTIONS
CITRUS SAUCE Cut watermelon lengthwise and scallop edge. Scoop melon balls from all melons. Cut pineapple and peaches into chunks. Refrigerate. SAUCE: Mix to dissolve all ingredients. Drizzle over fruit just before serving. NOTE: I'm assuming you serve the salad out of the scallop-edged watermelon half. *Taken from Donna Rittenbach in "Cooking in Harmony: Lodian Singers", 1992 Posted to JEWISH-FOOD digest V97 #317 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on 5 De, c 1997
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