Recipe by: Martha Stewart/Menus For Entertaining Cut the honeydew melon in half and remove the seeds. Slice into eighths and remove the rind. Cut the melon into small, bite-size chunks. Using a stainl steel knife, remove the top and bottom of the pineapple, then stand it upri and cut away the outer rind. Cut the pineapple into quarters from top to bottom and remove the core. Cut the pineapple into small, bite-size chunks. In a serving bowl, toss the fruit and orange pepper together. Keep covered chilled until ready to serve. In a small bowl, whisk together the orange juice, honey, mustard, horseradi curry powder, and salt and pepper to taste. When ready to serve, pour the dressing over the fruit and toss well.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 80 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 536.6mg||19 %|
|Potassium 698.1mg||18 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 37.2g|
|Protein 2.7g||4 %|
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Calories per serving: 238
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