The addition of avocado adds a surprising level of creaminess to the cool, crisp taste of the fresh citrus and melon.
California Avocado, Fruit and Citrus Bowl
Nutritional Highlights (per serving)
|2||tsp.||grated orange peel|
|2||tsp.||grated lemon peel|
|1/4||cup||fresh lemon juice|
|1||cup||cantaloupe balls or 3/4 inch cubes|
|1||cup||honeydew balls or 3/4 inch cubes|
|1||ripe, Fresh California Avocado, peeled, seeded and cut into chunks|
|1||cup||orange sections, cut in half|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine orange peel, lemon peel, lemon juice, and sugar in a small bowl. Stir until well blended.
- Spoon half of the melon balls, avocado, oranges, and raspberries in a shallow pan, such as a 1 1/2-qt casserole dish. Repeat layers. Do not toss. Drizzle citrus mixture evenly over all.
Serving Suggestions: May serve in individual bowls or wine goblets and spoon equal amounts of the citrus mixture over each serving.
Cook’s Tip: Using a shallow pan, allows the juices to absorb into more of the ingredients.
Beverage Pairings: Water with lemon or lime slices, or for a festive brunch try with a flute of champagne.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1566 (IU); Vitamin C 64 mg; Calcium 38 mg; Iron 0.6 mg; Vitamin D 0 (IU); Folate 83 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 30%; Vitamin C 110%; Calcium 4%; Iron 4