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Full Online Book HomeLearning KitchenFruit - Southwestern Cantaloupe Salad
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Fruit - Southwestern Cantaloupe Salad Post by :Joe_Kowal Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1027

Click below to download : Fruit - Southwestern Cantaloupe Salad (Format : PDF)

Fruit - Southwestern Cantaloupe Salad

4 ounces cantaloupe (ripe) thinly sliced
4 ounces jicama, peeled and thinly sliced
3 ounces red bell pepper, roasted, sliced
3 ounces yellow bell pepper, roasted, sliced
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1 teaspoon sherry wine vinegar
1 tablespoon olive oil

Combine cantaloupe, jicama, peppers, basil and salt. Add vinegar and olive oil. Mix well.

Serves 4
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Fruit - Melon -  Watermelon Ice
1 large round watermelon* (the redder the flesh the better) 1/4 cup white sugar Cut the watermelon into pieces removing all the seeds and the rind. Put the pieces into a blender and liquify. (If you don't have a blender just mash the watermelon until you have alot of juice). Add the sugar making sure it is totally dissolved. Pour mixture into shallow pans (large sheet cake baking ones work well here) and place in freezer. After crystals form stir them into the liquid. Continue to do this until it is all ice crystals (looks like sno-cone ice). Note: The

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Fruit - Melon -  Skewered Cantaloupe
" Don't turn your nose up at this dish. Melon grills beautifully, and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream. " 1 cantaloupe 1/4 cup butter 1/2 cup honey 1/3 cup chopped fresh mint leaves Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook