Melon and Grape Salad
Total TimePrep: 20 min. + chilling
Makes50-54 servings (about 1 cup each)
Made this salad and did cut the portions down for a small amount. I did make the liquid portion the same as I blended and strained what hadn't been eat, and strained and froze. I will use liquid at a later time for a coctail during an back yard party.
I have made this fruit salad every year for many years for our family 4th of July picnic. I do cut the amount of sugar to one cup and it tastes great. It is always a hit and family members always request that I bring it. My father in law loves the fact that there will be leftovers of the fruit to eat the next day and in fact I often add more fruit to the juice over the next day or two. I highly recommend this recipe for a summer get together!
This sounds like the perfect thing for our up-coming family reunion-and thanks tinklmom for an idea on a pared down version! 3 cups of sugar for 50 servings is less than 1 Tbs. per serving. If a recipe is not to your liking or abilities when you haven't even tried it, please continue your searching and resist the urge to be negative. Not every recipe will suit everyone's tastes, needs, and skills.
Why would anyone put 3 cups of sugar on fruit? The fruit is already full of natural sugar. It is good with just the fruit mixed and served NO sugar added.
The ingredients sound good, but I would never have occasion to make a recipe serving 50-54 people. Also, the prep time shown is 20 minutes. For 7 whole melons? I think not. It would more likely take me hours to remove the rinds and seeds and cut that much fruit into balls or cubes. This recipe simply is not realistic in quantity or preparation time.
The fruit in this salad is sweet enough on its own. I would omit the 3 cups of sugar, and add no more than 1/4 cup of honey to the juices. Then you can add this recipe to the "healthy" list!
I made this recipe for 4 by using the amount of fruit I wanted for each person then making the dressing by using 1/2 cup sugar, 1 1/2 tablespoon of each lemon,lime and orange juice. It was just enough dressing to drizzle, gently toss, enhance the flavor of the fruit, not be over whelming. To make it look like a ton of effort went into the preparation I garnished with mint sprig wedged between a small sliver slice of lemon, lime and orange held together with a frilly toothpick. It was a big hit for a cool summer salad.
I made this without any sugar and it was fantastic, I just put juice fron fresh orange with zest over top.
This recipe sounds good, but I wish it had included proportions for an ordinary size that would serve 4 people. I won't bother to try and cut it down.