Watermelon supreme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Oblong watermelon |
| 1 | Cantaloupe | |
| 1 | Honeydew melon | |
| 1 | Pineapple | |
| 5 | Peaches or nectarines; (up to 6) | |
| 2 | cups | Blueberries |
| ⅔ | cup | Sugar |
| ⅓ | cup | Water or juice from fruit |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Lime juice |
Directions
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@... (MRS NAOMI R SANDERS) on 5 De, c 1997