Fresh Fruit Medley With Frosty Melon Dressing Recipe
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.
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