Summer is the best time to take advantage of colorful, fresh fruit-based dishes. These recipes from the kitchen at Mount Olivet Conference & Retreat Center have been guest favorites this season. Try these tasty fruit salad and dessert recipes at home this summer!
Marinated Red, White & Blue Salad (Blueberry-Watermelon Salad with Feta)
Minted Simple Syrup:
1 cup granulated sugar
1 cup water
1/4 cup chopped mint leaves
In a sauce pan, combine sugar, water and mint leaves. Simmer for about 30 min on low heat. Strain and let cool.
1/2 teaspoon ground black pepper
8 cups diced watermelon
2 cups fresh blueberries
1/4 cup chopped fresh mint leaves for garnish
1/2 cup crumbled feta cheese
In a large bowl, add the diced watermelon, blueberries, and minted syrup. Gently toss to coat. Refrigerate overnight. Right before serving, top with crumbled feta cheese and garnish with mint leaves.
Amaretto Fruit in the Clouds
1 8-oz. pkg. Philadelphia cream cheese, softened
1/2 cup sugar
2 tablespoons amaretto or 1 tablespoon almond extract
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 cup whipping cream, whipped
Assorted fresh fruit
Fresh mint for garnish
Combine cream cheese, sugar, amaretto, lemon juice and peel, mixing until well blended. Fold in whipped cream. With a pastry bag, make a shell or cup with the mixture. Freeze until hardened, about 2 hours. When ready to serve, fill with fruit and garnish with fresh mint.
Makes 4-5 large or 10 small shells.