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July 2000 Issue
Brunch Beginnings
by Royce Smith
Table of Contents | Single-page view

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Greetings, readers, and welcome to Momma Gert's Place - The Soul Food Connection.

Because the summer proves to provide unbearable heat this year in the house, many people who enjoy cooking do not want to be in a hot kitchen for long hours. Therefore, for the remainder of the summer I hope to enlighten you with ideas for brunch menus. We begin with a truly summer recipe -- a watermelon fruit basket. A joy to see as well as eat!



Watermelon Fruit Basket

  • 1 ripe 12 - 14 pound watermelon
  • 1 ripe cantaloupe
  • 1 ripe honeydew melon
  • 2 cups fresh strawberries
  • 1 cup fresh black berries
  • 1 cup sliced peaches
  • 1 cup sliced seedless green grapes
  • 1 cup sliced plum
  • 1 cup fresh orange juice
  • 1 cup fresh pineapple juice
With a long sharp knife, cut a thin, flat slice off one long side of the watermelon to keep it from wobbling. Slice the melon lengthwise in two, cutting about 1 inch above the center. Lift off the top. Remove the flesh in the heart of the melon with a melon baller. Cover and refrigerate 4 cups of watermelon balls. Scoop out the rest of the flesh (save it for another purpose), leaving about 1/2 inch of red flesh lining the shell. Stand the shell upside down in a cool place to drain.

Pour the pineapple and orange juice into a large mixing bowl.

Scoop the flesh from the cantaloupe and honeydew melons using a melon baller. Pour the fruit into a large mixing bowl. Cut the remaining fruit into small pieces and add to the mixing bowl as well. Toss the fruit with the orange and pineapple juice mixture.

Cover and refrigerate. Just before serving, add the watermelon to the other fruit and pour the fruit mixture into the drained watermelon basket.

  • Yields: 14 servings
  • Preparation Time: 1 hour

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