Fruit Tray with Honey-Lime Sauce the Editors of Publications International, Ltd.
Fruit Tray with Honey-Lime Sauce
Makes about 8 servings
|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|
|1||teaspoon grated lime peel|
|2||teaspoons lime juice|
|1||pasteurized egg white*|
|Mint sprig for garnish|
*Use only Grade A, clean, uncracked eggs.
- 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.
- 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.
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