Archive for Fruit

Insalata di Melone

A nice take on cantaloupe:

2½ – 3 lb. cantaloupe, seeds removed and cut into small chunks (or scooped into balls)
Salt and freshly ground black pepper
2 tsp. fruity extra-virgin olive oil
2 tsp. white wine vinegar
2 tsp. snipped fresh chives

Place the melon in a large bowl; set aside.  Mix the remaining ingredients together and pour over melon; mix gently.  Serve cold.

Also works well served over pale inner leaves of lettuce.


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4 medium apples, cored and sliced
1/2 c. water
1/4 – 1/2 c. firmly packed brown sugar (note: 1/2 c. makes this sauce very sweet)
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
raisins (optional)

Heat apples and water to boiling over medium heat.  Reduce heat and simmer uncovered 5-10 minutes, until apples are tender.  Mash or puree apples, and stir in cinnamon and nutmeg; add raisins if desired.  Serve warm or cold.

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Rhubarb Sauce

Real tapioca is better, but is difficult to find in the supermarkets.

6 c. rhubarb, sliced
2 c. sugar
1 1/2 c. water
1/2 – 3/4 c. minute tapioca

Mix rhubarb, sugar, and water in a large saucepan.  Bring to a boil over medium heat; reduce temperature and allow to simmer.  Add tapioca and continue cooking until thickened.  Serve warm or cold.

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