1/4 cup Charentais (or other favorite) melon, diced
4 lychees, peeled (substitute as desired)
6 grapes, sliced in half
1/4 cup coconut meat, thinly sliced, toasted and broken into bitesized pieces
2 passion fruit, cut in half crosswise
2 very ripe finger bananas, (or quartered regular bananas), sliced in half, lengthwise
1 star fruit, sliced into 1/4-inch thick slices
Steps:
Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid
Note: All fruit should be very cool in temperature.
Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit. Serve;
SUMMER FRUIT SOUP
This is nice refreshing dish to serve before a heavy meal or makes a great fruit dish for breakfast or brunch. This recipe comes from "Express Lane Diabetic Cooking" by Robyn Webb.
3 cups cut cantaloupe or 3 cups honeydew melon (I prefer to use half cantaloupe and half honeydew.)
1 cup quartered strawberry
1/2 cup plain fat-free yogurt
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons minced crystallized ginger
2 tablespoons sugar
fat free sour cream
fresh mint leaves
Steps:
In a large bowl, combine all ingredients and chill for 1-2 hours.
Top each serving with a dollop of fat-free sour cream and mint leaves.
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