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Melon Salad with Raspberry Honey Sauce


Thursday, January 01, 2004
Appetizers-Side Dish
Serves 5
4 1/2 oz watermelon4 1/2 oz cantaloupe
3 3/4 oz honeydew
1/2 cup fresh strawberries
1/2 cup fresh raspberries
1 Tablespoon honey
2 Tablespoons water
2 1/4 teaspoons cornstarch
Combine all fruit ingredients and mix thoroughly. In a saucepan, combine
berries and honey. Cook over low heat just to boiling. Combine water and
cornstarch and add to berry mixture. Cook slowly until thickened and
clear. Strain sauce through fine sieve. Toss into melon salad or serve
on the side as a dipping sauce.
Nutrition Facts:
Rebecca Wright
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