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This salad is a celebration of summer. Filled with fresh fruit, you can vary the
fruits according to what is available. We usually add whatever we can pick or buy
from local farmers. Best of all, this salad can double as a dessert.
We have made a version of this fruit bowl since the 70's. Perfect for a pool or patio
party. If you make this recipe it serves 10-14. Mix and match as you please. This
salad is especially festive if you serve it in a watermelon or cantaloupe made by
cutting off the top third of the melon and hollowing out. You can keep a mellon handle
on it, if desired.
We use any easy dressing that is friendly with fruit. Sometimes, If making this for
2-4, we just use pint sizes, and pre-cut melon. Then we top it with Greek yogurt
or creme fraiche, or driizzle honey into sour cream for dressing, and whipped cream
is always a treat, especially if the salad is served for dessert.
1 cantaloupe or honeydew melon
1 pineapple peeled, cored and cubes
1-2 quarts fresh berries, blue, black or strawberries, or combination
1-2 bananas peeled and sliced
Optional: 1/2 quart sweet pitted cherries, or tangerine segments
Buy cut up fruit or use small melon ball to scoop.
Prepare other fruit and add to bowl.
Mix very gently.
Serve with dressing of choice on the side.
We soak the banana slices in a little lemon juice so they don't brown and add at
the end to keep them white.
If any fruit salad is left, try it over vanilla ice cream, pound or sponge cake for
a terrific summer dessert.