Fresh Fruit with Fresh Lime Dipping Sauce

Hazy Hot and Humid… just a perfect day for a platter full of fresh juicy fruit to snack on. You’ll find this platter to be delicious, refreshing and a healthy alternative to salty, high fat snacks. Serve this along with the chicken salad stuffed tomatoes (tomorrow’s post) for a cool lunch with which to beat the heat. Oh, did I mention that Western Beef had a great sale on limes.

Here’s what you’ll need:

  • 2 Granny smith apples peeled, halved lengthwise and cut crosswise into wedges
  • 1 Honey dew melon, peeled and cut into 1/2-inch-thick wedges 2 to 3 inches wide
  • 2 pounds watermelon, rind removed, and fruit cut into 1/2-inch-thick wedges 2 to 3 inches wide
  • 1 small pineapple, peeled, halved lengthwise and cut crosswise into wedges
  • 1 ripe papaya, peeled, seeded and sliced crosswise
  • Creamy Lime Dipping Sauce

Creamy Lime Dipping Sauce

  • 1 container (6 ounces) vanilla fat-free yogurt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeño pepper minced

To make the Creamy Lime Dipping Sauce combine all ingredients in small bowl; mix well to combine. The important thing to remember is to remove ALL of the white pith and seeds from the jalapeno. Nearly all the capsaicin, the acidic source of the pepper’s heat, comes from the rind. The rind, once the pith is removed has a strong fruity flavor.

So make a patio picnic of it and whip up a couple mojitos

Mojito

2 oz White Rum
.75 oz Simple Syrup
.75 oz Lime Juice
Fresh Mint
Soda

Take the leaves off of one of the sprigs of mint and put them in your mixing tin along with the simple syrup and the lime juice.  Muddle the mint gently.  Add the rum and some ice and shake well.  Strain (you should double-strain) into a glass filled with cracked ice.  Top with soda, garnish with the remaining mint.

mojito ingredients – combine with caution

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Memorial Day Party Sangria

The past two days have had pleasant enough weather for trips out to Long Island’s north fork. The north fork is home to several of Long Island’s best vineyards. One of my favorites is the Osprey Dominion Vineyard out on route 25a. Osprey is one of the last vineyards on the fork so it isn’t often crowed as the vineyards on the west part of the fork. I often prefer to avoid loud crowds of out-of-town yahoos. So, why not avoid loud crowds of people you don’t know by hosting a crowd of people whose company you do enjoy. I have a good sangria recipe to help coax them out.

Here’s what you’ll need:

  • 3 bottles Osprey Dominion Regina Maris Chardonnay
  • 3  peaches, pitted and cut into 8 wedges
  • 2  oranges, sliced into 1/4-inch-thick rings
  • 2  lemons, sliced into 1/4-inch-thick rings
  • 1 pint strawberries, hulled and halved lengthwise
  • 1 liter sparkling water
  • Ice

Place all fruit in a large pitcher or bowl, add wine, and allow to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle (make sure there’s fruit in every serving).