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Color coded fruit. Easy and beautiful.
Cut the top and the bottom of the pineapple off (reserve the top for garnish, if desired). Using a sharp knife, carefully carve around the inside of the pineapple going all the way from the top to the bottom, making sure to not cut through the peel. Push the pineapple flesh out of the peel. Then slice the pineapple, carve out the core and cut the pineapple flesh into chunks. Set the cut pineapple peel upright on a serving tray covered in paper towels.
Peel and remove the seeds from the cantaloupe. Cut and dice the cantaloupe and put it and the pineapple chunks into the carved out pineapple peel.
Cut off both ends of the watermelon and carve it the same way as the pineapple. Fill the watermelon with red fruit of your choice: raspberries, watermelon chunks, strawberries, etc. Even blueberries would look great.
Next cut the honeydew melon in half and remove the seeds. Carve the flesh out of the honeydew peel (the same was as you did above) and fill the peel with chunks of honeydew, diced kiwi and green grapes.
The inside of the melons do not need to be perfectly carved, once they are filled with fruit the inside isn’t noticeable. Keep the pineapple top and use it as a decoration with the melons. The carved out melons covered with plastic wrap will keep several days in the fridge so if you have more than one event in a week these are great, just refill with fruit and change the paper towels.
For a Fourth of July twist use star cookie cutter shapes for cutting up some of the melon.
Simple and easy!
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!