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HONEYED FRUIT PLATE
Prepare everything the night before and keep everything separate, tightly covered, and well-chilled. (Fresh fruit should be sprinkled with a little lemon juice to keep it from turning brown.)
Serves: 4
Prep.Time: 15 minutes
DRESSING:
3 tablespoons orange juice
1 tablespoon honey
1 1/2 teaspoons lemon juice
Pinch each ground nutmeg, ground ginger & kosher salt
1 tablespoon Grand Marnier -- optional
FRUIT:
4 slices cantaloupe 1/2" thick -- rind removed
4 sections ruby red grapefruit
1 fresh peach, peeled, pitted and sliced
6 large fresh strawberries
2 sprigs fresh mint leaves
In a small bowl, combine dressing ingredients; set aside. Arrange fruit attractively on 2 individual serving plates; drizzle dressing over fruit and garnish with mint sprigs.
NOTES : Other fruit can be added or substituted; i.e., sliced kiwi, starfruit, apple or pear wedges, pitted bing cherries, blueberries, raspberries, blackberries.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved