Fresh fruit salad with honey rum dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chopped crystallized ginger |
| ½ | cup | Unsweetened orange juice |
| 2 | tablespoons | Honey |
| ½ | teaspoon | Rum extract |
| 2 | cups | Halved strawberries |
| 2 | Kiwifruit; peeled, sliced | |
| 1 | Papaya; peeled, sliced | |
Directions
DRESSING
FRUIT
This recipe is from the Pillsbury, Most Requested Recipes Series, "Cook Light, Eat Right", 1994. I haven't tried it, but it looks good.
(Makes Six ⅔ cup servings)
In a small saucepan, combine dressing ingredients. Heat just to boiling; remove from heat. Cool to room temperature.
In medium bowl, combine fruit. Pour dressing over fruit mixture; toss lightly. Refrigerate 1 hour to blend flavors, tossing occasionally.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on May 17, 1998
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