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.