Try this Fresh Fruit Bowl recipe, or contribute your own.
Suggest a better descriptionFresh fruit always seems to be romantic. The more exotic the fruit the more exotic the response, theoretically. Exotic combinations of fruits and other food items can be very romantic. For example, ripe pears with blue cheese, curried mango slices, chocolate cups with pears poached in wine or champagne and fruit may entice an appetite. Try this little recipe on your special one this Valentines Day from The Cook & Kitchen Staff at Recipe-a-day.com. Using a melon baller, shape individual balls as cut from cantaloupe and honeydew and set aside, or chunk if no special utensil is available. In a large glass bowl combine sugar with lime and lemon juices, liqueur (optional,) and lime peel. Stir well to dissolve sugar. Add the cantaloupe and honeydew balls or chunks, strawberries and grapes and gently toss to saturate with juice mixture. Cover the bowl and refrigerate for at least 1-hour prior to serving. Stir at least once to assure flavor is evenly distributed while refrigerating. Serve individual portions in a melon basket or glass bowl. Tropical Variation: Substitute kiwi slices, fresh pineapple chunks, papaya slices or mango cubes for melons. Add a pinch of grated fresh ginger or ground ginger to the juice marinade. A dash of coconut extract adds fresh flavor. Serve in a hollowed-out pineapple half. Cooking Staff Tip: To form a melon basket use a non-toxic marker or tip of a knife to draw a zigzag pattern around a ripe melon. Cut deeply into the flesh of the melon with a sharp paring knife along the zigzag pattern and carefully separate halves. Remove seeds and prepare melon balls or leave as is to be utilized for a serving bowl. If you prepare melon balls, make sure to leave about a 1/4 inch depth of fruit on the rind while you scoop out the remainder of the melon. Honeydew produces a firmer fruit bowl than the thin-skinned cantaloupe. Chill fruit baskets, covered and fill just prior to serving. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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