S ummer Melon a la Mode



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ummer Melon a la Mode

Serve sweet melon chunks over ice cream, pound cake, or alone in a long-stemmed chilled goblet.

1 French KissĀ® melon (or other summer melon)


1/3 cup triple sec or orange liqueur
1 Tbsp. finely chopped Ginger
Toasted slivered almonds

Chop the melon into bite-sized chunks. Place in a non-metal bowl. Sprinkle the triple sec over the melon. Stir in the ginger. Refrigerate, covered, for 30 minutes to 6 hours to blend flavors. Serve as is, topped with slivered almonds, or over pound cake or ice cream. Makes 4 to 6 servings.

* * * *

Sweet and Crunchy Melon Salad

1/2 cup Coquito Nuts, crushed


3 cups French KissĀ®, Hami Gold or other summer melon, cut into chunks
1 cup fresh strawberries (or raspberries), sliced

Coconut-Lemon Dressing:


1 8-ounce container lemon-flavored low-fat yogurt
1/4 cup sour cream
2 Tbsp. shredded coconut
1/8 tsp. ground nutmeg

In a large bowl, combine Coquito Nuts, melon and berries, set aside. For dressing, stir together all ingredients until well mixed. Add dressing, as desired, to fruit mixture and toss to coat. Serve immediately in small bowls. Makes 6 servings.


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