Name: Cantaloupe Flower Salad
Yield: 6 servings
Cuisine: United States
Ingredients: 2 cups mixed fresh fruits (pitted cherries, blueberries, strawberries, raspberries pineapple wedges); Belgian endive leaves; Orange French Dressing; Fresh peach, pear or apricot slices; 1 large cantaloupe

Preparation info

6
servings

Difficulty
Easy

Appears in

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)

Americas
United States
New York
Vegan
Gluten-free
Raw

Method

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.
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.
Serve a slice of mel

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Cantaloupe Flower Salad

Ingredients

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