Fresh Fruit Medley With Frosty Melon Dressing Recipe
Do you want one great recipe suggestion to try today? Then this Fresh Fruit Medley With Frosty Melon Dressing is it. Fruits is the most important ingredient in Fresh Fruit Medley With Frosty Melon Dressing. It is most popularly enjoyed as a Dessert. Once tasted, I am sure you would love to prepare this Fresh Fruit Medley With Frosty Melon Dressing recipe for your dear ones!
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1/4 cup orange juice
1 teaspoon unflavored gelatin
1 1/2 cups very ripe cantaloupe chunks
1 tablespoon honey
2 teaspoons white wine vinegar
1/8 teaspoon ground cinnamon
Kale and/or romaine leaves (optional)
5 to 6 cups assorted fresh fruit (such as peeled and sliced nectarines, peeled and sliced kiwifruit, sliced pears, strawberries, seedless grapes, cherries, sliced plums, papaya chunks, and/or assorted melon chunks)
Directions
1 In a small saucepan combine the orange juice and gelatin; let stand for 5 minutes to soften. Cook over low heat, stirring constantly, until gelatin is dissolved; set aside.
2 In blender container or food processor bowl combine the 1 1/2 cups cantaloupe, the honey, vinegar, and cinnamon. Cover and blend or process until smooth. Add the orange juice mixture; blend or process until combined.
3 Transfer melon mixture to an 8x4x2-inch or 9x5x3-inch loaf pan. Cover; freeze for 4 hours or until firm. Break frozen mixture into small chunks. Transfer melon mixture to a chilled mixing bowl. Beat with an electric mixer on medium-low speed until smooth, but not melted. Rinse and dry the pan; line pan with plastic wrap. Return mixture to loaf pan. Cover and freeze until firm or for up to 2 weeks.
2 In blender container or food processor bowl combine the 1 1/2 cups cantaloupe, the honey, vinegar, and cinnamon. Cover and blend or process until smooth. Add the orange juice mixture; blend or process until combined.
3 Transfer melon mixture to an 8x4x2-inch or 9x5x3-inch loaf pan. Cover; freeze for 4 hours or until firm. Break frozen mixture into small chunks. Transfer melon mixture to a chilled mixing bowl. Beat with an electric mixer on medium-low speed until smooth, but not melted. Rinse and dry the pan; line pan with plastic wrap. Return mixture to loaf pan. Cover and freeze until firm or for up to 2 weeks.
