Raspberry And Melon Salad Recipes

Steps:

• Sprinkle the raspberries with the sugar and Grand Marnier.
• Leave in the refrigerator for 1 hour.
• Stir the melon into the raspberries and chill well before serving.

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Steps:

• Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.