Summer is a great time to add fruit to your tea time, especially in a salad that can be served either in a tea cup as a starter or skewered as a special treat along with the sweets.
Since August is National Watermelon Month, let’s start off with a recipe that includes this summertime essential!
MINTED MELON BALLS
1 small seedless watermelon
1 green honeydew melon
1 large cantaloupe
3 tablespoons minced fresh spearmint
1/2 cup lemon or lime juice
1/4 cup sugar
Scoop out all the melons into balls. Mix together the mint, lime juice and sugar and let stand until the sugar dissolves. Spoon over the melon balls and let steep 1 hour. Serve as a salad or skewer on toothpicks and garnish with additional mint sprigs.
2lbs green seedless grapes
2lbs red seedless grapes
8oz plain or vanilla Greek yogurt
8oz cream cheese
1tsp vanilla extract
1c brown sugar
1c crushed pecans
Mix yogurt, cream cheese, sugar and vanilla and then stir grapes into the mixture and chill overnight. Serve sprinkled with a combination of the brown sugar and pecans or skewer the grapes and dip in the mixture.
MINTED CUCUMBER & HONEYDEW SALAD
1 English cucumber
1 honeydew melon
1Tbs chopped fresh mint
1Tbs finely chopped red onion
Cut up the skinned cucumber and honeydew into similar sized wedges. Add mint, honey and pinch of salt and gently toss to coast. Chill until ready to serve garnished with mint.
AVOCADO & FRUIT COMBO
1 avocado, cut into bite sized chunks
1 large orange, cut into bite sized chunks
1c sliced strawberries
1/3c chopped pecans
1/3c plain Greek yogurt
1/4tsp SWEET SPICE
Combine yogurt, honey and spice and then add to combined fruit and mix gently.
“Do not forget to entertain strangers, for by so doing some people
have entertained angels without knowing it.”
I Corinthians 10:31