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 granulated 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 Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © Copyright 2003 Meredith Corporation.
All Rights Reserved.
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