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Hoppin John Salad
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Fruit Tray with Honey-Lime Sauce
Yield: Makes about 8 servings
Ingredients:
*Use only Grade A, clean, uncracked eggs. 1
cantaloupe, seeded and peeled
1
papaya, seeded and peeled
1
small fresh pineapple, peeled, cored and cut into triangles or short spears
1-1/2
cups strawberries, hulled, or 6 fresh figs, cut into halves
2
kiwifruit, peeled and thinly sliced
1
cup (1/2 pint) whipping cream
3
tablespoons honey
1
teaspoon grated lime peel
2
teaspoons lime juice
2
bananas, peeled
1
pasteurized egg white*
Mint sprig for garnish
Preparation:
1.
Cut cantaloupe and papaya into 1/2-inch crescents. Arrange cantaloupe, papaya, pineapple, strawberries and kiwifruit on large serving platter. Cover and chill up to 4 hours. Whip cream in medium bowl until soft peaks form. Fold in honey, lime peel and lime juice. Cover and refrigerate 2 hours for flavors to blend.
2.
To serve, slice bananas crosswise; arrange on fruit platter. Beat egg white in small bowl until stiff peaks form; fold into whipped cream mixture. Spoon into serving bowl; serve with fruit. Garnish with mint.
This recipe appears in:
Southwestern
