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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Fruit Tray with Honey-Lime Sauce
Yield: Makes about 8 servings
Ingredients:
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
