Fruit Salad
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Fruit Salad
This vintage wedding recipe for Cantaloupe stuffed with fruit salad is an elegant addition to any wedding table or bridal shower brunch.
Stuffed Cantaloupe salad is a light and tasty dish you can serve as an early course or put out on a wedding or bridal shower buffet table.
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Fruit Salad In Cantaloupe Bowls
- 4 cantaloupes, halved and seeded
- 2 slices fresh pinapple, wedged
- 24 watermellon balls
- 12 grapefruit segments
- 24 orange segments
- 2 cups raspberries
- 1 cup seedless grapes
- french dressing
Mix all fruits except cantaloupe in a large mixing bowl. fill each half of cantaloupe with mixed fruit and drizzle french dressing over top. chill for 30 minutes. **Note: cantaloupe may be filled with tuna, salmon or crab salad instead of fruit.
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