Curried Fruit Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SALAD,
1 small: Honeydew melon,
1: Fresh pineapple,
1/2: Orange bell pepper, seeded
And diced,
DRESSING,
1/3 cup: Fresh orange juice,
1 tsp: Honey,
1 tsp: Grainy mustard,
1/2 tsp: Prepared horseradish,
1/4 tsp: Curry powder,
Salt and freshly ground,
Pepper,
Directions:
Cut the honeydew melon in half and remove the seeds. Slice into
eighths and remove the rind. Cut the melon into small, bite-size
chunks. Using a stainless steel knife, remove the top and bottom of
the pineapple, then stand it upright and cut away the outer rind. Cut
the pineapple into quarters from top to bottom and remove the core.
Cut the pineapple into small, bite-size chunks.
In a serving bowl, toss the fruit and orange pepper together. Keep
covered and chilled until ready to serve.
In a small bowl, whisk together the orange juice, honey, mustard,
horseradish, curry powder, and salt and pepper to taste. When ready to
serve, pour the dressing over the fruit and toss well.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
eighths and remove the rind. Cut the melon into small, bite-size
chunks. Using a stainless steel knife, remove the top and bottom of
the pineapple, then stand it upright and cut away the outer rind. Cut
the pineapple into quarters from top to bottom and remove the core.
Cut the pineapple into small, bite-size chunks.
In a serving bowl, toss the fruit and orange pepper together. Keep
covered and chilled until ready to serve.
In a small bowl, whisk together the orange juice, honey, mustard,
horseradish, curry powder, and salt and pepper to taste. When ready to
serve, pour the dressing over the fruit and toss well.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp