Party Planning - Fiesta Theme
Ideas - Recipes -
Fiesta Recipes - Sombrero Salad
Recipe
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How To Make A Sombrero Salad |
You will need:
1 medium Pineapple, cut in wedges: reserve top
1/2 small watermelon
1 cantaloupe
1/2 honeydew melon
Coconut Bananas ( see recipe below)
1 to 2 pints strawberries
Mint sprigs
Green and purple grapes
Fluffy Fruit Dressing, if desired (see recipe below)
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(1) It will be
easier to move the filled sombrero if you place it on a platter before
filling it with fruit. Attach the pineapple leaves to the top of the
sombrero with turkey lacers or metal skewers pushing them down through the
leaves and sombrero. |
(2) After lining the
brim of the sombrero with plastic wrap, arrange the fruit neatly in the
brim. Add sprigs of mint for garnish. Pin small clusters of grapes around
the top of the sombrero with straight pins.
Place
sombrero on a platter. Secure the top of the pineapple into the peak of
the sombrero with skewers or turkey lacers. Line the base of a sombrero
with plastic wrap. Cut watermelon, cantaloupe and honeydew melon in to
serving-size pieces. A fluted French fry cutter works exceptionally well.
Place fruit attractively around the sombrero's base. Garnish with sprigs
of Mint. Using straight pins, hang small clusters of grapes at random from
top of sombrero. If your refrigerator can accommodate it, assemble the
salad a day ahead. Cover with damp paper towels and plastic wrap. Serve
with Fluffy Fruit Dressing if desired - Makes 8 servings.
Coconut
Bananas
Beautiful on any fruit platter
4 bananas, peeled
4 Tablespoons lemon juice
1 pint dairy sour cream
1- 1/2 cups shredded coconut
Cut bananas into 1-inch pieces. Place lemon juice, sour cream and coconut
in separate bowls. Dip banana pieces in lemon juice. Roll in sour cream
and then in coconut, making sure all sides are coated. Cover with plastic
wrap and refrigerate several hours or overnight. Makes about 24 pieces.
Fluffy
Fruit Dressing
A lemon-flavored topper or dip for fresh fruits and berries.
1/3 cup sugar
1 egg, beaten
1 tablespoon all-purpose flour
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup halved marshmallows (2 oz.)
1/2 pint dairy sour cream (1cup)
In a 1-quart saucepan, combine sugar and flour. Stir in lemon peel, lemon
juice and egg, mixing until smooth. Add marshmallows. Stir over low heat
until mixture thickens slightly and marshmallows melt, 10 to 15 minutes.
Cool slightly. Stir in sour cream. May be refrigerated several days. Makes
2 cups.
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