Any combination of fresh fruit could be used to create a picture-perfect platter to serve with this creamy lemon dip recipe.
| 1 |
|
small honeydew melon, peeled, sliced |
| 2 |
|
cups cantaloupe melon, peeled, sliced |
| 3 |
|
kiwifruit, peeled, sliced |
| 1 |
|
cup fresh strawberries, hulled, cut in half |
|
|
Lemon peel, if desired |
Combine all dressing ingredients in small bowl with wire whisk. Cover; refrigerate at least 30 minutes.
Just before serving, arrange fruit on serving platter. Serve with dressing; garnish with lemon peel, if desired.
Recipe Tip
Lemon curd can be purchased at the supermarket. It is a cooked mixture of lemon juice, egg yolks and sugar. Other citrus fruit curds, like lime or tangerine, can be substituted.
Recipe Tip
To pack along, place each fruit in a separate resealable plastic food bag. Place dip in a separate covered plastic storage container. Keep chilled in cooler with ice until serving time.
