Melon Fruit Salad with Raspberry Sauce2014-12-30
Wow family and friends with this easy, colorful salad with a deliciously simple sauce and some fun variations, too.
- 2 cups watermelon scooped into balls
- 1/2 cantaloupe scooped into balls
- Reserved melon shells
- 1 cup fresh blueberries
- 1/2 cup prepared raspberry sauce
- 1 (10-oz.) pkg. frozen raspberries in syrup, thawed
Place melon balls in a large bowl.
Add blueberries and toss until fruit is combined.
Rinse out the watermelon and cantaloupe shells; pat dry.
Place fruit mixture into cleaned shells and place on large lettuce-lined plate.
Place thawed raspberries and syrup in blender and blend until smooth.
Drizzle1/4 cup raspberry sauce over fruit in each filled melon shell.
Cover remaining sauce and refrigerate for another use.
Garnish fruit-filled melons with fresh mint and pansies if desired. Refrigerate leftovers.
Lemon-Ginger syrup: Combine 2 tablespoons lemon juice, 1 tablespoon sugar, and 1/8 teaspoon ground ginger. Drizzle evenly over fruit.
Balsamic Splash: Sprinkle 2 tablespoons white balsamic vinegar evenly over fruit in melon shells.
Servings: 6 (3/4-cup) servings
Each serving provides 3/4 cup of fruit.
% Daily Value: Vitamin A 37%, Vitamin C 46%, Calcium 1%, Iron 3%
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
This information is per serving.