It kind-of-almost feels like summer *might* be around the corner. Not that I welcome it with open arms... I am not it's biggest fan BUT I am ready for a little less rain and a little more warm... if only for some pool time with my favorite little girls. This salad is one I made for a girlfriend lunchy-get-together some friends and I had. I was in charge of salad. I came up with this and feel like it needs to be shared with you, to make your summer brighter and tastier.
1 cantaloupe (peeled, seeded and cubed)
2 bananas (sliced)
1 lb. strawberries (sliced)
1/2 lb. blueberries
1/2 lb. grapes
2 mangoes (peeled and sliced julienne... for texture and look)
1 lemon (juiced)
1/3 C honey
2 T orange juice
1/2 t cinnamon
1/4 C Blackberry Ginger Culinary Sauce*
1/2 C roasted pumpkin seeds*
Wash, peel, seed, slice and care for all fruit. Toss it all together in a serving bowl. For the dressing combine: lemon juice, honey, OJ, cinnamon and culinary sauce (or another fruit syrup or juice). Pour the dressing over the fruit and mix well. Just before serving, toss in pumpkin seeds (they will become soggy if you add them too early).
*Earth and Vine Provisions
This company has fantastic sauces, spreads, dips, jams, etc. They make lovely gifts and add delicious flavor to your cooking! I used to sell the line in my shop and highly recommend their products.
*Roasted Pumpkin Seeds
Heat oven to 350 (If you have a "roast" or "convect roast" option... use it). Combine pumpkin seeds, 1/3 cup oil (I used almond but any other nut or even olive will do), 1 tablespoon cinnamon and 4 tablespoons sugar together then lay out, evenly on a baking sheet. Roast for 25 minutes, stirring every 5 minutes then cool completely. Store in an airtight container for up to a month. Toss them in this salad or eat alone as a snack.