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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This takes a while to make, but it is scrumptious. I usually serve it for a special brunch or tea. Best when you can get the fruit in season. The seasonings are unusual but are what makes this salad truly special!! This salad was inspired by a fruit tray that I enjoyed at a restaurant in Mexico. Ingredients:
1 cup butter |
1 cup brown sugar |
1 teaspoon salt |
1 teaspoon dill (optional) |
3 tablespoons poppy seeds |
1 teaspoon red pepper |
1/2 cup lime juice |
1/2 cup white wine (do not use cooking wine, use a sweet wine) |
1/2 cup vinegar |
1 whole cantaloupe |
1 cup shredded coconut |
2 ripe bananas |
4 cups blueberries |
4 cups grapes |
5 cups whipped cream |
2 cups toasted almonds |
Directions:
1. In medium sized pan melt butter.
2. Stir in brown sugar till it melts in with the butter.
3. Mix salt, dill (optional-gives salad a unique flavor that not everyone will like), poppy seeds, and red pepper and add to sugar mixture.
4. Mix lime juice, white wine, and vinegar and add to sugar mixture.
5. Bring to a boil and remove from heat.
6. Cut up cantaloupe and bananas as desired and toss with coconut, blueberries, and grapes.
7. Pour liquid mixture over fruit and stir.
8. Top with whipped cream and garnish with almonds.
9. Chill and serve.
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