Antipasto Fruit Platter

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Antipasto Fruit Platter

by Mandy

December 10, 2000

Items needed:

2 cups frozen raspberries thawed

2 teaspoons orange zest

1/4 cup red wine vinegar

1/4 cup sugar

2 tablespoons orange juice

1 small cantaloupe

1 head Bibb lettuce

8 cups assorted fresh fruit

Mash raspberries and drain, reserving juice. Discard raspberry pulp. Add

enough water to juice to make 1/2 cup liquid. Zest orange with a scorer

using short strokes. Whisk raspberry liquid together with vinegar, sugar,

orange zest and orange juice using 10 " whisk. Cut a v-shape around

cantaloupe, remove cantaloupe and reserve the shell. Fill center of one

melon half with raspberry dressing before serving with fruit on a platter

lined with Bibb lettuce leaves.

Use these ideas to cut fruit:

Strawberries: Leave whole or cut in half

Kiwi: Peel and slice

Melons: Remove melon from rind and cut into chunks, or scoop melon balls

Peaches or Nectarines: Cut fruit in half and remove pit, slice into smaller

wedges

Bananas: Slice diagonally

Grapes: Leave whole or cut in half

Pineapple: Cut fresh pineapple into sticks or chunks

Papaya or Mango: Peel and cut into chunks

Yield: 1 cup raspberry dressing and 8 cups fruit (14-16 servings)

Approximately 88 calories and 0 grams of fat per serving (1 tablespoon

dressing and 1/2 cup fruit.)

Cook's Tips: Dip banana, peach or nectarine slices in lemon or orange juice

to prevent them from turning brown.

Freeze platter and cantaloupe bowl and chill fruit and dressing before

serving to keep fruit fresher longer.

Enjoy!