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Category: Fruits
Prep Time: Cook Time: Total Time:
Ingredients
Orange-Honey Yogurt Sauce (recipe follows)
Mint Tarragon Syrup (recipe follows)
1/2 of a medium pineapple, peeled, cored and thinly sliced
1/2 of a small honeydew or cantaloupe melon, peeled, seeded and sliced or cut into bite-size pieces
2 red grapefruits, peeled, seeded, and sliced crosswise or sectioned
1 papaya, halved, peeled, seeded, and sliced lengthwise
1/2 cup desired dried fruit, such as apricots, cherries or strawberries
6 to 8 fresh strawberries, halved
6 to 8 fresh mint sprigs
Directions
1. Prepare the Orange-Honey Yogurt Sauce. Prepare the Mint Tarragon Syrup.
2. Attractively arrange the slices of pineapple, melon, grapefruit and papaya on a serving platter or in individual dishes. Top with desired dried fruit. Lightly drizzle the Mint Tarragon Syrup over the fruit. Garnish with fresh strawberries and mint sprigs. Serve with yogurt sauce.
Makes 6 to 8 servings.
Orange-Honey Yogurt Sauce: In a small bowl, combine one 6- to 8-ounce carton vanilla lowfat yogurt, 1 tablespoon honey, 1/2 teaspoon finely shredded orange peel or 1/4 teaspoon dried orange zest, and 1/4 teaspoon vanilla. Transfer sauce to a serving bowl. Cover and chill for at least 30 minutes. Makes 1-1/4 cups.
Mint Tarragon Syrup: In a small saucepan, heat 1/4 cup mint jelly and 1/2 teaspoon snipped fresh tarragon till jelly is melted. Remove from heat; cool slightly. Set a fine mesh sieve over a small bowl. Strain jelly mixture through sieve; discard leaves.
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Fresh Fruit with Orange-Honey Yogurt Sauce
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Category: Fruits
Prep Time: Cook Time: Total Time:
Ingredients
Orange-Honey Yogurt Sauce (recipe follows)
Mint Tarragon Syrup (recipe follows)
1/2 of a medium pineapple, peeled, cored and thinly sliced
1/2 of a small honeydew or cantaloupe melon, peeled, seeded and sliced or cut into bite-size pieces
2 red grapefruits, peeled, seeded, and sliced crosswise or sectioned
1 papaya, halved, peeled, seeded, and sliced lengthwise
1/2 cup desired dried fruit, such as apricots, cherries or strawberries
6 to 8 fresh strawberries, halved
6 to 8 fresh mint sprigs
Directions
1. Prepare the Orange-Honey Yogurt Sauce. Prepare the Mint Tarragon Syrup.
2. Attractively arrange the slices of pineapple, melon, grapefruit and papaya on a serving platter or in individual dishes. Top with desired dried fruit. Lightly drizzle the Mint Tarragon Syrup over the fruit. Garnish with fresh strawberries and mint sprigs. Serve with yogurt sauce.
Makes 6 to 8 servings.
Orange-Honey Yogurt Sauce: In a small bowl, combine one 6- to 8-ounce carton vanilla lowfat yogurt, 1 tablespoon honey, 1/2 teaspoon finely shredded orange peel or 1/4 teaspoon dried orange zest, and 1/4 teaspoon vanilla. Transfer sauce to a serving bowl. Cover and chill for at least 30 minutes. Makes 1-1/4 cups.
Mint Tarragon Syrup: In a small saucepan, heat 1/4 cup mint jelly and 1/2 teaspoon snipped fresh tarragon till jelly is melted. Remove from heat; cool slightly. Set a fine mesh sieve over a small bowl. Strain jelly mixture through sieve; discard leaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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