|Taste of Home Fruit Salad Supreme|
While going through the recipes I realized that the following protein will never make it in any of my recipes:
Most fish except for walleye, perch, cod, salmon and red snapper.
Game meat and organ meat.
No to oysters, clams, squid, octopus, crayfish and mussels, but you’ll see abalone, scallops, shrimp, crab, lobster and maybe snails.
Other maybes are; duck, veal and lamb.
If you want to see a recipe with any of the no’s or maybes you can either send your request in the comments or email to: email@example.com
As far as fruit is concerned I sometimes have a hard time determining if the fruit is ripe especially; cantaloupe, pineapple and avocado.
When selecting a fresh pineapple, we need to choose one with a piney aroma, is golden in color and slightly soft to the touch. If you feel yours isn’t quite ripe let it sit out at room temperature. A ripe pineapple will be good in the refrigerator if tightly wrapped in plastic wrap for 3 days. Seal cut pineapple in an airtight container for an additional 3 days. One medium size pineapple will yield about 3 cups of pineapple chunks.
Your suppose to gently squeeze an avocado and if it gives, it ripe. As far as the cantaloupe is concerned it must be tan in color with a webbed pattern, should feel heavy for its size and have a sweet smell.
This recipe is easy to prepare, serves 4 and has roughly 216 calories per serving. Total Time: under 30 minutes.
2 cups watercress, stems removed
8 pineapple rings
2 oranges, peeled and sliced crosswise
1 1/2 cups cantaloupe chunks
1/4 cup green onions, sliced
1/4 cup vegetable oil
2 tablespoons lime juice
1 tablespoon sugar
1b4 teaspoon hot pepper sauce
1 tablespoon sour cream
On a plate arrange the watercress, pineapple and oranges. Top with the cantaloupe and onions. In a small bowl whisk together the dressing ingredients except the sour cream until the sugar dissolves. Now stir in the sour cream, then pour over the fruit salad. Yum Yum!