“This is rather an impressive salad, so serve it when you can properly receive the compliments of your guests. It is a great asset to the buffet table.”
Author
Unknown (Source: “The Complete Book of Salads”)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg. | Raspberry Flavored Gelatin |
| 2 C. | Boiling Water |
| 1 large | Honeydew Melon, ripe |
| 1 | Apple, cubed |
| 1 | Pear, cubed |
| 1 | Peach, cubed |
| 12 | Seedless Grapes |
| 1 pkg. (12 oz) | Cream Cheese |
| A few drops | Light Cream |
| As needed | Chopped Pecans |
| 1 head | Romaine Lettuce, washed & crisped |
Instructions
- Dissolve gelatin in boiling water. Cool.
- Slice an end off the honeydew. With a long-handled spoon, scoop out the seeds.
- Peel the honeydew.
- To prevent tipping, place the melon in a heavy bowl in an upright position.
- Fill the melon cavity about 3/4 full with the cooled gelatin.
- Refrigerate until the filling has thickened to the consistency of egg white.
- Drop the cubed fruits (apple, pear, peach, grapes) into the cavity.
- If the cavity is not completely filled, add more gelatin. Chill until firm.
- Mash the cream cheese & dilute with a few drops of cream.
- Dry the melon well with paper toweling, then spread the cream cheese over the entire outer surface.
- Roll in chopped nuts.
- Chill again until the cheese is very firm.
- With a sharp knife, slice the melon crosswise 1 inch thick.
- Line a platter with romaine lettuce & arrange the melon slices on it.
Note
Serves 8
