MIXED FRESH FRUIT SALAD IN CANATOUPE “RINGS” WITH ASSORTED DRESSINGS

MIXED FRESH FRUIT
SALAD

 

IN CANATOUPE “RINGS” WITH ASSORTED DRESSINGS

4 to 6 servings

 

  • Honey Mayonnaise or Tangy
    Fruit Salad Dressing
    or Cooked Sour Cream Dressingor California Fruit Dressing or other
    fruit salad-type dressing as desired
  • 1 firm ripe medium cantaloupe or honeydew melon,
    peeled, cut horizontally into 4 to 6
    “rings”, and seeds removed,
  • 2 firm ripe black plums, seeds removed and cut
    into bit-size pieces
  • 1 to 2 firm ripe medium banana(s), peeled and
    thinly sliced crosswise
  • 1 cup cubed peeled firm ripe watermelon or mango,
    seeds removed
  • 1 cup sliced firm ripe strawberries or whole
    firm ripe
    red raspberries or blackberries,
    stems removed, or a combination 
  • ½ to ¾ cup bite-size pieces peeled fresh pineapple
  • ½ to ¾ cup bite-size pieces peeled or unpeeled firm
    ripe
    peaches or nectarines
  • ½ cup fresh blueberries or seedless grapes, stems
    removed     
  • Sprigs of fresh mint for garnish

 

Prepare desired dressing; set aside.  Prepare fruits.  Prepare banana just before serving.
Combine all prepared fruits in a glass or ceramic bowl, mixing gently, but
well.   Just before serving, add a
small amount of desired dressing to fruit mixture, tossing lightly to coat
fruits.  Or, leave fruit undressed.  To serve, arrange a cantaloupe or honeydew
melon “ring” on each of 4 to 6 salad plates.  Spoon dressed or undressed fruit mixture in
the cavity center of each melon “ring”, dividing evenly.  For the undressed fruit salads, may spoon a
small amount of dressing over each salad.  May pass additional dressing in a sauceboat,
if desired.  Garnish each salad
with a sprig of fresh mint.

 

Honey Mayonnaise

 

About 1 1/8 cups

  • 1 cup mayonnaise or reduced-fat or no-fat mayonnaise
  • 2 to 3 tablespoons honey
  • 1 tablespoon poppy seeds (optional)

Combine all ingredients in a small bowl, blending well.  May store in an airtight glass or plastic
container in the refrigerator.

 

Tangy Fruit Salad
Dressing

 

about
1 cup

  • 1/3
    cup lime juice
  • 1/3
    cup honey
  • 1/3
    cup salad oil (corn, canola, or safflower oil)
  • 1
    tablespoon freshly grated lime peel
  • 1
    teaspoon celery seed (optional)
  • Pinch
    each of salt and paprika

Combine
lime juice and honey in a small bowl; gradually add oil with a wire whisk,
whisking until mixture is smooth and well blended.  Stir in lime peel, celery seed, if used, salt
and paprika.  Store in a sealed glass or
plastic container in the refrigerator. 
Shake well before using.

 

 

Cooked Sour Cream
Dressing

 

about
1¾ cups

  • ¼
    to 1/3 cup sugar or the equivalent in granulated sugar substitute
  • 2
    tablespoons flour
  • 1
    teaspoon dry mustard
  • ½
    cup cider vinegar
  • 2
    eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters
  • 1
    cup sour cream or reduced-fat sour cream
  • Salt
    to taste

 

Combine
the first 3 ingredients in a small heavy saucepan, mixing well.  Stir in vinegar.  Cook, stirring constantly, until mixture
comes to a boil and thickens slightly. 
Remove from heat.  Gradually add a
small amount of the hot mixture to eggs, beating constantly, then stir into hot
mixture in saucepan.  Cool, stirring
frequently.  Fold in sour cream, blending
well.  Season with salt to taste.  Store in a sealed glass or plastic container
in the refrigerator.  Serve chilled or at
room temperature.

 

California Fruit Dressing

 

about
3½ cups

  • 3
    eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters
  • 1
    cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute (see
    note)
  • ¼
    teaspoon salt
  • ½
    cup unsweetened pineapple juice
  • ¼
    cup lemon juice
  • 1
    cup chilled heavy cream, whipped (see note)

 

In
a medium heavy saucepan, combine eggs, sugar, and salt; beat mixture with a
rotary hand beater or at low speed of an electric mixer.  Stir in fruit juices.  Cook, stirring constantly, until
thickened.  Remove from heat, cool, and
then chill in the refrigerator thoroughly. 
Store in a sealed glass or plastic container in the refrigerator.  Fold in whipped cream just before
serving.

This
dressing is good with any fruit salad.

Note:
May omit
heavy cream and use 2 cups thawed frozen non-dairy whipped topping; reduce
sugar or granulated sugar substitute to ½
cup as whipped topping is already sweetened.

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