| 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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