INGREDIENTS:
| 1 cup watermelon balls 1 cup fresh strawberries, hulled 4 kiwi fruits, peeled cut into thin wedges 1/2 honeydew melon, peeled, cut into thin wedges 1 cup grapefruit or orange sections or pomelo (suha) | 1 cup seedless green grapes in small clusters 2 fresh nectarines or peaches or ripe mangoes, peeled, pitted, cut into wedges 1/2 cantaloupe or 1 small ripe papaya, peeled, cut into thin wedges 1 tsp. grated orange rind for sprinkling on top |
DIRECTION:
- Prepare fruits, arrange them on a platter with the fruit wedges forming an open fan on one side of platter starting with the cantaloupe or papaya, followed by peaches alternately with kiwi and mango wedges, then by honeydew wedges.
- Mound watermelon balls, grapefruit or orange sections and clusters of green grapes on the other side of platter. Scatted strawberries on to.
- Sprinkle fruits with orange zest. Cover and chill for an hour before serving.
Note: Because this is such an easy appetizer to prepare, the presentation and the combination of colors are important. Arrange the fruits with flair keeping in mind their different colors and textures. Cut fruits into manageable pieces so that they are easy to serve and eat.
Variation: Individual Tropical Fruit Cups – Combine the following ingredients, chill 1 hour and spoon into champagne glasses or ice cream cups.
| 1 can (14 oz.) fruit cocktail, drained 1/2 can (14 oz.) pineapple chunks, drained 1 red apple with skin, cored and diced 2 cups fresh strawberries, hulled, halved | 1 cup ripe mango, peeled, diced 1 banana, peeled and diced 1/2 cup fresh orange juice 1 tbsp. lemon juice 2 tbsp. honey |
Preparation time: 30 minutes plus chilling time
Serves: 6 to 8
