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Fruit Antipasti

  • Serves6
  • DifficultyEasy

For the Honeydew Blueberry with Lime

1 tablespoon honey
1 teaspoon finely grated lime zest
1 tablespoon lime juice
1 honeydew melon, peeled and seeded
1 cup fresh blueberries

For the Grapefruit Watermelon with Rooibos Tea

2 red grapefruit
1 Rooibos tea bag
2 tablespoons honey
2 cups diced seedless watermelon, cut into 1-inch pieces

Honeydew Blueberry with Lime

Stir honey, lime zest and juice to blend.

Slice honeydew as thinly as possible. Arrange melon and berries in a bowl or on a platter and spoon honey mixture over.

Grapefruit Watermelon with Rooibos Tea

Peel grapefruit, including membrane using a serrated knife. Cut away grapefruit segments from membrane over a bowl to reserve juices.

Heat juices with Rooibos tea and honey over low heat until warm. Let tea bag sit for 10 minutes then remove and cool.

Gently toss grapefruit and watermelon with tea mixture and chill until ready to serve.

Peach Blackberry with Cinnamon Maple

Stir maple syrup and cinnamon to combine. Toss syrup with peaches and blackberries and chill until ready to serve.

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