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APPLES: Apple-Cheese Star - Wash and core a fresh apple. In a small mixing bowl beat 3 1/2oz. of softened cream cheese with just enough milk to make it smooth and creamy. Spoon the mixture into the center of the apple and pack securely. Refrigerate until cheese is firm. With a sharp knife cut the apple & cheese into wedges, arranging wedges in a star pattern. Garnish the center with a sprig of mint and serve. Cinnamon Apples-Toss chopped apples with lemon juice and cinnamon and spoon into individual serving dishes. Spoon chilled apple juice over all and serve immediately. Apples and Cream-Gently mix chopped, fresh apple and a dash of cinnamon into whipped cream. Serve in individual dessert dishes and top with slivered almonds. BLUEBERRIES: Heavenly Blueberries - Gently fold fresh blueberries into whipped cream. Spoon into individual dessert bowls and garnish with fresh sliced strawberries. Berry Pineapple Dessert - Combine I can unsweetened crushed pineapple with an equal portion of fresh blueberries and chill. Serve in sherbet dishes and top each with a scoop of Pineapple Sherbet (see page 115). CANTALOUPE: Cantaloupe Fruit Bowls - Cut ripe melon in half and remove seeds. Scoop out pulp with a melon scooper or teaspoon, leaving a clean shell. Combine cantaloupe balls with honeydew balls, fresh strawberries, and your choice of chopped fruit. Spoon mixture into shells, add a spoonful of unsweetened frozen fruit juice concentrate to each, and garnish with a sprig of fresh mint. Cantaloupe Rings - Slice a whole, ripe cantaloupe into 1" wide rings. Lay each ring on a cutting board and remove seeds and rind. On individual dessert dishes, fill each ring with chopped fresh fruit, sherbet, ice cream, fruit pudding, or cottage cheese. CHERRIES: Cherry Spread- Combine finely diced cherries with softened cream cheese. Spoon into dates, celery stalks, or over crackers. HONEYDEW MELON: Honeydew and Strawberries - Crush ripe, juicy strawberries and spoon over a chilled slice of melon. Sour Melon - Drizzle fresh squeezed lime over honeydew slices. ORANGES: Orange Cups - Wash orange and cut in half. Scoop out pulp, leaving rind intact. Fill each rind with chopped fruit or sherbet. PEACHES: Peach Boats - Wash fresh peaches, cut in half lengthwise, and remove pit. Fill each cavity with ice cream, sherbet, chopped fresh fruit, yogurt, or fruit pudding. Peaches and Coconut - Toss sliced peaches with flaked coconut and spoon into sherbet dishes. PEARS: Spicy Pear - Wash, peel, core, and chop fresh pear. Toss with unsweetened pineapple juice and sprinkle with nutmeg. Serve chilled and topped with Banana Ice Cream (see pages 111-112). Cottage Cheese and Pears - Wash, peel, core, and slice a fresh pear in half. Line serving dish with cottage cheese and top with pear halves, rounded sides up. Sprinkle with ground nuts or cinnamon. PINEAPPLE: Pineapple Boats - On a cutting board, cut through fresh pineapple and leaf crown lengthwise. Carefully cut out the flesh using a small sharp knife to form two intact pineapple shells. Fill each shell with chopped pineapple pieces and other fresh fruit. PLUMS: Plums and Berries - Combine peeled, chopped plums with whole or sliced strawberries and toss well. Crush a few strawberries for added juice, add, and cbill. Serve in sherbet dishes. Plum Banana Ice Cream - Cut plums into small pieces. Place on a cookie sheet and freeze. Combine with frozen banana pieces and prepare as for Banana Ice Cream (see pages 111-112). STRAWBERRIES: Strawberries and Cream - Gently mix chilled, fresh strawberries with whipped cream. Spoon into individual dessert goblets and top each with a whole berry. Strawberry Mix - Combine sliced, fresh strawberries, whole blueberries, and sliced banana. Toss with lime juice and serve in dessert bowls. Spoon fruit juice over fruits if desired. Posted to Digest eat-lf.v097.n212 by Irene DiGiuseppe
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