Fruit Salad with Creamy Honey Lime Dressing
I love summer, when fresh fruit is at its peak.I’ve found my family and I eat a lot more fruit and vegetables when I take the time to do a bit of prep before I even put them away. Think about melons. A whole melon is a bit of a challenge for kids, and not very easy to grab for a quick snack. But if you take the time to break them down when they are ripe and ready, melons become a delicious and nutritious snack.
Look for cantaloupes that are heavy for their size and have even raised netting on their skin. Store unripe cantaloupe on the counter. Once they’re ripe, store them in the fridge, well wrapped, for a couple of days.
Look for honeydew that are heavy for their size, too. And feel them, a perfectly ripe honeydew has a barely perceptible wrinkle to its skin. Like cantaloupe, under-ripe honeydew can ripen at room temperature for a few days and ripe melon should be refrigerated, well wrapped.
Before slicing any melon, wash it thoroughly. You can slice them into wedges, scooping out the seeds, but I like to peel the entire melon and cut it into planks and chunks. To peel the melon, take a small slice off both the bottom and the top to make them flat. Stand the melon on one flat end and, using a thin flexible knife, remove the peel, cutting from top to bottom, making your way around the melon. Once the peel has been removed, you can cut slices from each side, continuing to slice until you reach the seeds in the center. At that point, start making slices on the other side.Then you can break those slices down into chunks and store them in an airtight container in the fridge.
Now, when you or the kids want a quick snack, the melon is an easy to grab treat. It also makes it super simple to put together a Fruit Salad with Creamy Honey Lime Dressing. You can find the recipe, and lots more cooking tips, at Crisco.com
1.WHISK together dressing ingredients in small bowl; set aside.
2.COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve.
3 tablespoons sour cream
3 tablespoons Crisco® Pure Canola Oil
OR 3 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
2 tablespoons frozen limeade concentrate, thawed
1/4 cup honey
1/4 teaspoon ground cinnamon
2 cups chopped peeled cantaloupe
2 cups chopped peeled honeydew melon
2 cups seedless red or green grapes, halved
2 cups diced peeled cored pineapple
2 firm bananas, peeled and sliced
1 cup strawberries, halved
to you by Amy Tobin
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