Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Oblong watermelon |
1 \N | Cantaloupe |
1 \N | Honeydew melon |
1 \N | Pineapple |
5 \N | 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