Nothing makes a tastier or more nutritious summer snack than a fresh fruit salad. Here are a few variations on this classic treat.
Fruit Salad in a Melon Bowl
2 ripe cantaloupes, cut in half and seeded
1 pint fresh raspberries
1 pint fresh blueberries
8 strawberries, hulled and sliced
1 kiwi, peeled and chopped
2 cups frozen yogurt
1 cup granola
4 tsps honey
Level off of the bottom of each cantaloupe half, cutting off no more than a quart inch. This will make your “bowls” more stable. In a large bowl, mix together raspberries, blueberries, strawberries and kiwi.
Scoop 1/2 cup yogurt into the bottom of each melon bowl. Top with fruit mixture, granola, and honey. Serve.
1 20-oz. can pineapple chunks in juice
3 oranges, peeled and sectioned
2 apples, cored and chopped
1 papaya, peeled, seeded and cut into chunks
1 teaspoon cornstarch
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon poppy seeds
1 teaspoon grated orange peel
1/2 teaspoon paprika
1/4 teaspoon salt
5 quarts torn Romaine lettuce
1/2 cup blanched slivered almonds, toasted
Drain the pineapple chunks and set the juice aside. In a large bowl, combine pineapple, oranges, apples and papaya. To make the dressing, combine the pineapple juice and cornstarch in a saucepan and cook it, stirring, until it boils and thickens. Remove it from the heat and allow to cool. In a blender, combine the pineapple sauce with oil, sugar, vinegar, poppy seeds, orange peel, paprika and salt. Blend until smooth, pour the dressing over the fruit mixture and toss. Mix in the lettuce and sprinkle with almonds before serving.
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup fresh strawberries, cut in half
1/4 cup sour cream
1 1/2 teaspoons honey
1 1/2 teaspoons orange juice
In large bowl, toss raspberries, blueberries and strawberries. In small bowl, mix sour cream, honey and orange juice until smooth. Pour the mixture over the berries and serve.