FRUIT SALADS; terrific for us, loved by all and beautiful to see! The following recipes contain different dressings and ingredients that you might enjoy.

Fruit Salad with Lemon Honey Dressing Salad 1 cup halved seedless red grapes

1 cup watermelon cubes

1 medium nectarinepeeled, sliced

1 medium pear, peeled and sliced

Dressing:

2 tablespoons oil (not olive)

2 tablespoons honey

2 tablespoons frozen lemonade concentrate, thawed

1/4 teaspoon poppy seeds

Dash of salt

In a small jar with tight fitting lid, combine all dressing ingredients, shake well. In medium bowl, combine fruit. Pour dressing over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors.

Note; the inclusion of the lemonade concentrate. I have seen it in other salad mixtures to be combined with julienned apples prior to adding them to a green salad, to keep the apple from darkening. After the apples have been cut, they are dipped in the concentrate and refrigerated prior to the assembling of the salad. I think I would use the total dressing without the poppy seeds for this purpose. Pgg.

Fruit Salad with

Strawberry Dressing Salad; 1 cup blueberries

1 cup fresh peaches, sliced

1 cup mandarin oranges, drained

1 cup fresh raspberries

Strawberries reserved from dressing

Dressing

1 pint strawberries, stemmed and halved, divided

1 teaspoon honey 1 cup low fat sour cream

1 teaspoon minced fresh mint

Make dressing by taking about 1/2 cup of strawberries and puree them in the blender, set the other aside for the salad. In a bowl, combine the sour cream honey, mint and the strawberry puree. To assemble the salad, mix all the other fruit in a pretty bowl and either drizzle with the dressing or serve on the side.

Mint Fruit Salad

1 1/4 pound blackberries, left whole or 1 1/2 pound sweet cherries, pitted and halved

3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted and cut into 1/3 inch-thick wedges

1/2 pound seedless green grapes (1 1/2 cups) halved

Combine fruit in serving bowl

Topping;

1/4 cup loosely packed fresh mint

3 tablespoons sugar

Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

Fresh fruit Salad with

Orange Liqueur

1 large cantaloupe diced

3 large oranges, peeled and diced

1 pint blueberries 1 pint raspberries 1 pint strawberries

2 green apples, chopped

1 tablespoons fresh lemon juice

1/4 cup orange liqueur

Directions:

Combine all fruit in a large bowl. Add liqueur and toss. Chill before serving.