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La Belle Cuisine
Gigi's Green and White
Fruit Salad
2 large grapefruit
2 large avocados
1/2 large honeydew melon
1/2 head Romaine
3/4 pound seedless green grapes,
washed, drained well
Mint sprigs
Your favorite sour cream or
poppy seed dressing
With sharp knife peel grapefruit, removing white membrane; section
carefully into a large bowl. Cut avocados in half lengthwise; discard peel
and pits. Add
to grapefruit. Mix gently to coat avocado with grapefruit
juice. Scrape seeds and stringy
pulp from honeydew melon. Cut melon
lengthwise into 4 pieces; peel. Add to grapefruit
mixture. Refrigerate, covered, 2 hours or until very
well chilled.
To serve, line a platter with
Romaine. Set bowl of dressing in center
and arrange fruit around bowl, alternating avocado
halves, each cut
lengthwise
into 4 slices, honeydew melon pieces, each cut crosswise
into
6 slices, small clusters of grapes and mounds of grapefruit sec-
tions. Garnish with sprigs
of mint. Serves 8.
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