by kirra » Tue Jul 07, 2009 5:46 pm
Watermelon Fruit Salad
In summer and fall, whenever you're driving through Mexico, it's not uncommon to spot a truck parked every mile or two along the side of the road, its tailgate down and its bed overflowing with sandÃas, or in English, watermelon. The fruit is just-picked, it's cheap and its sweet succulence is a treat and a half. The avocado dressing suggested here is a rich, totally Mexican, change of pace. If you prefer a leaner dressing, try adding an eight ounce container of non-fat fruit yogurt instead.
Ingredients:
1 large watermelon, well chilled
1 honeydew melon and/or cantaloupe, scooped into balls
1 cup seedless grapes
1 cup peaches and/or mangoes, diced
1 cup strawberries, halved
1 apple, diced
1 cup sliced bananas, sprinkled with lemon juice
1/2 cup chopped walnuts
Dressing:
1 cup whipping cream (fat free or low fat is okay)
2 tbsp powdered sugar
1/2 tsp salt
2 avocados, halved, seeded, peeled and mashed
1/2 cup pineapple juice
1 tsp finely chopped candied ginger
Preparation:
Trace a zigzag pattern horizontally around the top third of the watermelon. Cut through melon with sharp knife, removing top. Scoop out all the watermelon flesh except a shell one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Chill until ready to serve. To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candied ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve. Makes eight generous servings (pretty much doubles as a dessert too) and takes about a half hour to make.
[b][size=150]Watermelon Fruit Salad[/size][/b]
In summer and fall, whenever you're driving through Mexico, it's not uncommon to spot a truck parked every mile or two along the side of the road, its tailgate down and its bed overflowing with sandÃas, or in English, watermelon. The fruit is just-picked, it's cheap and its sweet succulence is a treat and a half. The avocado dressing suggested here is a rich, totally Mexican, change of pace. If you prefer a leaner dressing, try adding an eight ounce container of non-fat fruit yogurt instead.
[b]
Ingredients:[/b]
1 large watermelon, well chilled
1 honeydew melon and/or cantaloupe, scooped into balls
1 cup seedless grapes
1 cup peaches and/or mangoes, diced
1 cup strawberries, halved
1 apple, diced
1 cup sliced bananas, sprinkled with lemon juice
1/2 cup chopped walnuts
[b]
Dressing:[/b]
1 cup whipping cream (fat free or low fat is okay)
2 tbsp powdered sugar
1/2 tsp salt
2 avocados, halved, seeded, peeled and mashed
1/2 cup pineapple juice
1 tsp finely chopped candied ginger
[b]Preparation:[/b]
Trace a zigzag pattern horizontally around the top third of the watermelon. Cut through melon with sharp knife, removing top. Scoop out all the watermelon flesh except a shell one inch thick. Scoop removed watermelon into balls.
Combine all fruit and walnuts in the watermelon bowl. Chill until ready to serve. To make dressing, whip cream with powdered sugar and salt. Blend avocados, pineapple juice and candied ginger until thick and creamy. Fold into whipped cream mixture. Pour over salad and toss gently. Serve. Makes eight generous servings (pretty much doubles as a dessert too) and takes about a half hour to make.