Honeydew Fruit Bowl
Description
Purchased from the Ketchum Estate in Texarkana, Texas in 1991. Card indicates this came from an old Metropolitan cookbook in the 1940s. Exact date unknown.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 3 cups honeydew melon balls
- 4 cups fresh strawberries, hulled and left whole
- ¾ cup honey
- 3 tablespoons lime juice
- ½ cup flaked toasted coconut
Procedures
- In a large bowl combine melon balls and strawberries.
- Refrigerate for at least 2 hours.
- In small bowl combine honey and lime juice.
- Blend.
- Just before serving pour over fruit and toss gently to coat.
- Sprinkle with toasted coconut.
