Craig Claiborne

Cantaloupe Flower Salad

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large cantaloupe
  • 2 cups mixed fresh fruits (pitted cherries, blueberries, strawberries, raspberries pineapple wedges)

Method

  1. Slash the cantaloupe part of the way down in six sections so that it slightly opens out like the petals of a flower. Remove the seeds and chill the fruit.

  2. Place the melon on a serving plate and fill it with the mixed fresh fruits. Surround it with endive leaves and overlapping slices of peaches, pears or apricots.

  3. Serve a slice of mel