Watermelon supreme

Yield: 1 Servings

Measure 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

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

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