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Recipe of the day

Watermelon Filled with Fruit Salad

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)


    1 medium-sized ripe watermelon
    1 pint jar spiced seckel pears
    3 ripe peaches or apricots
    3 seedless oranges
    1 cp seedless white grapes
    3 eating apples
    1/2 cp French dressing
    fresh mint leaves


    1 - Chill mellon.
    2 - Cut slice about 3 inches deep from end to end.
    3 - Cut out the red fruit from lid and rest of melon.
    4 - Remove all seeds.
    5 - Cut best part of melon into bite-sized cubes.
    6 - Pile them back into the melon shell.
    7 - Put lid on and return melon to refrigerator.
    8 - Drain seckel pears.
    9 - Save liquid.
    10 - Remove stems and cores.
    11 - Slice pears thickly.
    12 - Wash, peel, and slice peaches.
    13 - Or cut small apricots in halves.
    14 - Discard seeds.
    15 - Peel and section oranges.
    16 - Wash and drain grapes.
    17 - Pare and core apples and cut into bite-size cubes.
    18 - Mix spiced pear liquid with French dressing made with fruit juice.(see recipe below)
    19 - Pour over fruits.
    20 - T o serve, add fruits to cubed melon in watermelon shell.
    21 - Lift and mix lightly with 2 forks.
    22 - Serve at once on chilled plates garnished with fresh mint leaves.

    Makes 6 to 8 or more servings.

    French Dressing Made with Fruit Juice


    1 cp salad oil
    1/4 cp lemon juice
    1 tsp salt
    1 tsp dry mustard
    1/2 tsp paprika
    1/2 tsp sugar


    1 - Combine all ingredients in bottle.
    2 - Shake vigorously.
    3 - Or blend 30 seconds in mixer or blender.
    Makes about 1 1/4 cups.

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