Fruit Tray with Honey-Lime Sauce
the Editors of Publications International, Ltd.

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 |
*Use only Grade A, clean, uncracked eggs.
Preparation
- 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.
Check out more recipes for Southwestern
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