Summery Fruit Salad
Serves 6
- 3 tablespoons shredded sweetened coconut (optional)
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon dark rum or orange juice
- 1/4 teaspoon grated lemon peel
- 1 ripe cantaloupe or honeydew melon
- 2 ripe bananas, cut diagonally into 1/4-inch slices
- 1 cup fresh raspberries or sliced strawberries
- 1 cup fresh blueberries
- Preheat oven to 350oF. Spread coconut in a single layer on a baking sheet. Bake until lightly toasted, stirring occasionally, about 5 minutes. Cool completely; set aside.
- In a large bowl, combine the honey, lemon juice, rum, and lemon peel; mix well.
- Using a melon baller, scoop melon flesh into balls. Add melon balls, bananas, raspberries, and blueberries to the honey mixture; gently toss until combined. Cover bowl with plastic wrap; refrigerate for 1 to 2 hours, stirring occasionally.
- Spoon the fruit salad into individual serving bowls. Sprinkle each salad with 1-1/2 teaspoons of toasted coconut and serve.
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