 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
Melon puree over sweet fruit is a welcome summer dish, shares Alaska field editor Isabel Fowler from Fairbanks. Melon halves make fun 'bowls'. Ingredients:
1 large honeydew, halved |
1 large red apple, diced |
1 large navel orange, sectioned |
1 medium firm banana, sliced |
1 kiwifruit, peeled and sliced |
1/2 cup blueberries, divided |
2 tablespoons orange juice concentrate |
1 tablespoon lemon juice |
1 cup unsweetened raspberries |
2 tablespoons half-and-half cream |
Directions:
1. Remove fruit from honeydew; set melon bowls and fruit aside. In a bowl, combine apple, orange, banana, kiwi, 1/4 cup blueberries, orange juice concentrate and lemon juice. Spoon into the melon bowls; set aside. In a blender or food processor, combine honeydew, raspberries and remaining blueberries; cover and process until blended. Stir in cream. Pour over fruit. Set bowls in a bed of ice; serve immediately. Yield: 16 servings (2 fruit bowls).
|
|