Yield: 6 Servings
|8 ounces||Cream cheese|
|¾ cup||Toasted coconut|
|2 tablespoons||Mint -- finely chopped|
|½ teaspoon||Dry mustard|
|1||Cantalope or honeydew mel|
|¼ cup||Lemon juice|
|1 tablespoon||Vinegar -- cider|
|1 cup||Salad oil|
|2 tablespoons||Toasted sesame seeds|
ÿÿÿÿÿÿÿ ea DRESSING 2 T powdered sugar ÿÿÿÿÿÿÿ ea salt ½ c currant jelly, melted Beat cream cheese with mint and milk, til smooth and fluffy. Set aside. Remove rind for melon. Clean, peel and cut fruit into bite sized pieces. Cut one end of the melon so it will stand up. Slice off about 2-inches from the other end and scoop out the seeds. Fill the melon with one cup of mixed fruit. Frost the outside of the melon with the creamcheese mixture. Press ¾ cup of toasted coconut into the cheese frosting and refrigerate. When ready to serve, place melon on platter and garnish with fresh mint leaves.
At the table slice into 6 wedges and place on plates. Add some extra fruit and dressing. DRESSING: Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add sesame seeds, stir well andrefrigerate.
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From: Date: File