1. Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper. Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks. Pour the juices that have collected into a small bowl. Stir in the honey and set aside. 2. To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce. NOTES : Spare, cool melon and pineapple prepared sushi-style is a graceful finish to a simple, elegant meal. Its important that the fruit be perfectly ripe and the presentation be as graceful as the meal that precedes it. Wrap cool slices of melon around pineapple matchsticks, squeeze some fresh lemon juice over the pieces, wrap tightly, and refrigerate until it is time to serve dessert. Recipe by: http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle"
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 65.1mg||2 %|
|Potassium 1113.7mg||29 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 59.6g|
|Protein 3.5g||5 %|
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Calories per serving: 257
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