- Jewish Learning
Want to serve a healthier dessert, but don’t want to be chopping fruit when your guests are enjoying their meal? This is a refreshing make-ahead option. I like to serve these in wide-mouthed wine glasses.
1/2 cantaloupe, peeled and finely diced
2 nectarines, peeled and finely diced
3 kiwis, peeled and finely diced
seeds of 1 pomegranate
3 tablespoons freshly squeezed orange juice
2 tablespoons Herzog Late Harvest Orange Muscat or other sweet white wine
1 pint vanilla ice cream (you can also use sorbet)
fresh mint, for garnish
In a large bowl, combine fruit, orange juice and white wine. Let fruit sit and macerate for at least two to three hours or up to overnight. This will release the fruits’ natural juices and create a natural dressing for the salad.
Place fruit salad in glasses. Top with a small scoop of ice cream and garnish with a fresh mint leaf.
How Would You
Rate this recipe?
Please log in to rate