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A colorful bowl of fruit -- orange cantaloupe, red berries and green or purple grapes (or both!) -- is dressed with whole pistachios and tart lemon ice. This is a pleaser of a light dessert!

Pistachios, Fruits and Fun

3 1/2 cups diced cantaloupe, (see note)
3 cups halved strawberries
2 1/2 cups seedless grapes
1/3 cup shelled pistachio nuts
1 (6-ounce) can frozen concentrated lemonade, softened
2 tablespoons granulated sugar

1. Combine cantaloupe, strawberries, grapes and pistachios in a large bowl.
2. Stir together concentrated lemonade and sugar; add to fruit mixture, tossing gently until coated. Refrigerate until ready to serve.

Makes 12 servings.

Note: Melons, squash, and cucumbers -- all of which ripen while lying on the ground - can be exposed to salmonella and e. coli bacteria. As a precaution, they should be washed with soap and hot water, then rinsed before proceeding with any recipe. This applies even if you are only using the flesh of the melon (or squash or cucumber); the mere act of cutting through the rind is enough to bring harmful bacteria in contact with the flesh.

Recipe provided courtesy of California Pistachio Commission.

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