Cut watermelon lengthwise and scallop edge. Scoop melon balls from all melons. Cut pineapple and peaches into chunks. Refrigerate. SAUCE: Mix to dissolve all ingredients. Drizzle over fruit just before serving. NOTE: Im assuming you serve the salad out of the scallop-edged watermelon half. *Taken from Donna Rittenbach in "Cooking in Harmony: Lodian Singers", 1992 Posted to JEWISH-FOOD digest V97 #317 by XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on 5 De, c 1997
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|Serving Size: 1 Serving (3425g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 46 (2%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 283.3mg||10 %|
|Potassium 5263.2mg||139 %|
|Total Carbohydrate 732g||215 %|
|Dietary Fiber 36.7g||147 %|
|Sugars, other 695.2g|
|Protein 18.8g||27 %|
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Calories per serving: 2846
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