Monday, August 16, 2010

Honey Lime Fruit Salad with Poundcake Croutons

CORRECTION:  Just fixed the mistakes to the recipe.  The translation was lost when I copied it from my curriculum!  So sorry, let's try again!

Honey Lime Fruit Salad with Pound Cake Croutons

Honey Lime Fruit Salad

How to make the Fruit Salad:
1 tablespoon orange zest 1 cup orange juice
2 tablespoons freshly squeezed lemon juice
1 apple
1 cup grapes
1 cup blueberries
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks 3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered 1/3 cup blueberries or pitted cherries

To make the Fruit Salad, place the orange zest, orange juice, and lemon juice in a large bowl. Cut the apple, pineapple, strawberries and melon into cubes, adding the fruits to the bowl as you cut them to prevent them from browning. Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate.

How to make Honey-lime Dressing:
1/3 cup honey
1/4 cup lime juice (from about 1 lime)

To make the Honey-lime dressing whisk together the honey and lime juice in a bowl until smooth.

How to make the Pound Cake Croutons:
8 oz pound cake, cut into 1 inch cubes
1 to 2 tablespoons butter
1 tablespoon minced mint leaves

To make the Pound Cake Croutons heat the oven to 350°. With a knife, slice the pound cake into cubes. Place them on a baking sheet and bake for 12 minutes, turning twice, until golden. Melt the butter in a large skillet over medium heat. Stir in the mint, then add the toasted pound cake. Sauté for 1 to 2 minutes or until golden.

Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.

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