Episode 17 - Fresh Fruit Salad
This dish is rated Pareve and can be eaten with meat or dairy meals.

Supplies

  • Large clear bowl
  • Smaill bowl
  • Ladle
  • Measuring cup
  • Juicer
  • Melon Baller (optional for watermelon)

Ingredients

  • 1-2 limes (to equal 1/2 cup of lime juice)
  • 1/2 cup water
  • 1/2 cup sugar or to taste
  • 1 banana
  • 1 pint blueberries
  • 2 large nectarines or peaches
  • 1 pint strawberries
  • 1/4 watermelon
  • 1 cup seedless grapes
  • 1 kiwi fruit
  • 12 Bing cheeries with stems

Procedure

  1. In a small bowl squeeze lime to make half a cup of lime juice.
  2. Add 1/2 cup water and 1/2 cup sugar to lime juice.
  3. Stir until sugar disolves.
  4. Slice banana diagonally and add to lime juice mixture.
  5. In the large clear serving bowl, layer blueberries, but reserve 1/2 cup for later.
  6. Slice nectarines and strawberries
  7. Make 1 cup of watermelon balls by using a melon baller or cut into cubes.
  8. Peel and slice kiwi fruit.
  9. Layer nectarines and strawberries.
  10. Try to layer banana around the sides of the clear bowl.
  11. Add watermelon balls.
  12. Add grapes.
  13. Place 1/2 cup of blueberries on top with kiwi and cherries.
  14. Pour lime mixture over fruits.
  15. Cover loosley and chill.
  16. To serve ladle the fruit with the syrup in attractive bowls.
NOTE: Fruit salad is good with or without the dressing.
Tightly covered it will keep up to three days in the refrigerator.
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