Bahadour Cookbooks
Fruit Salad

The candied ginger provides a burst of flavor and a fun textural contrast in this salad. To really make it special, add several tablespoons of toasted coconut or finely chopped mint. Serve it with butter cookies or amaretti, if you want to dress it up a bit.

1 pint raspberries
1 pint blueberries
1 Granny Smith apple, cored and cubed
1/2 cup peeled and cubed cantaloupe or honeydew melon
1/2 cup cubed fresh pineapple
1 to 2 tsp. sugar
1 tsp. finely chopped candied ginger

In a medium bowl, combine the raspberries, blueberries, apple, cantaloupe or honeydew, and pineapple. Sprinkle with the sugar and candied ginger. Makes 4 to 6 servings.


Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc

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