A colorful combination of peaches, berries,
and honeydew served in halved cantaloupe makes a perfect side
dish to any summer meal.
Fruit Salad Bowl Turnover
4 cups sliced fresh peaches, nectarines,
plums, and/or apricots
1 to 2 cups assorted fresh berries, such as halved strawberries,
blackberries, blueberries, and/or raspberries
1 to 2 cups 1-inch chunks honeydew or cantaloupe melon
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons sugar (optional)
3 small cantaloupes, halved (optional)
- Refrigerate a large glass serving bowl
for 20 to 30 minutes. Add desired fruit to the bowl. Toss gently
until fruits are just mixed. Sprinkle with the lemon juice. Sprinkle
the sugar, to taste. Toss gently until sugar is dissolved. To
serve, spoon mixed fruits into cantaloupe halves, if desired.
Makes 6 to 8 servings.
Nutritional facts per serving calories:
67, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium:
3mg, carbohydrate: 17g, fiber: 3g, protein: 1g, vitamin C: 49%,
calcium: 1%, iron: 1%
Recipe provided by
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Network for the best of cooking, gardening, decorating and more.
© Copyright 2003 Meredith Corporation. All Rights Reserved.
