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Island fruit platter with mango velvet.

Island Fruit Platter with Mango Velvet

Fresh mango gives a bright yellow hue and creamy thickness to the dressing.

1 small (about 3 lbs.) pineapple, peeled

1 ripe large papaya, peeled and seeded

About 2-pound piece cantaloupe, casaba, or Crenshaw melon, seeded and peeled

Watercress sprigs

Mango velvet (recipe follows)

Cut pineapple crosswise into 1/4-inch slices. But papaya into thin lengthwise slices. Cut melon into thin wedges.

Arrange pineapple slices, overlapping, down center of a large platter, about 14 by 18 inches. Arrange papaya on one side of pineapple and melon on the other side. Garnish with watercress. Offer mango velvet to spoon onto individual portions. Serves 6.

Mango velvet. Peel 1 ripe mango (about 1 lb.) and cut fruit from pit in chunks; discard pit. Put fruit into a blender or food processor. Whirl until pureed. Add 1/4 cup frozen orange juice concentrate and 2 tablespoons lime juice. Whirl until blended. Spoon into a small bowl. Serve, or cover and chill as long as overnight. Makes 1 1/2 cups.

Photo: Mango and lime make thick, velvety dressing for pineapple, papaya, melon
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
Previous Article:Cinnamon-apple Dutch bady.
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