Frosted Cantaloupe W Sugar Coated Fruit Food

SUGARED FRUIT

Steps:

• Beat 4 egg whites (or more as needed; use powdered whites if concerned about consuming raw eggs) a few times with a fork. Brush apples and pears with whites and roll in sugar; shake off excess. Let dry on parchment-covered sheet pans.

SUGARED FRUIT CENTERPIECE

Steps:

• Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.

SUGAR FROSTED GRAPES

Steps:

• At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
• Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

FRUIT SALAD IN A CANTALOUPE BASKET

Steps:

• Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
• Cut deeply into the melon along the pattern.
• Separate the halves and seed.
• Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.
• Set aside.
• In a large glass or ceramic bowl, combine the sugar, lime juice, orange liqueur and lime peel.
• Stir well until sugar is dissolved.
• Add the melon balls, berries and grapes.
• Toss gently to combine.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavours, stirring a couple of times.
• Spoon the fruit mixture into the hollowed out melon halves or into serving bowls.
• Serve immediately.

FROSTED CANTALOUPE W/ SUGAR COATED FRUIT

Steps:

• Dissolve strawberry Jello in one cup of boiling water...cool. Add the drained fruit cocktail, to cooled Jello.You can also add 1/2 cup of toasted pecan pieces if you choose. Chill jello in a 2-3 cup container in refrigerator until it begins to thicken, about 20 minutes or so. Do this while you prepare Melon.
• Peel Melon; cut a slice off about 2 inches long all around from the most pointed end of cantaloupe, set it aside. Remove seed pocket and membrane. Turn upside down to drain, if necessary, some melons have more juice, I like the sweet, firmer ones.When melon is drained, place the melon and the end that was sliced off, big part in a gallon plastic bag and sliced end in a pint plastic bag, refrigerate to chill 45 minutes or longer. Being careful not to bruise or mash.
• Remove chilled and thickened Jello and the chilled melon from refrigerator. YOU CAN SLIGHTLY TRIM STEM END OF MELON TO HELP SIT UPRIGHT AND SUPPORT IT TO POUR JELLO MIXTURE IN, may need to use a funnel or dip it in. Cap sliced end back in place and secure it with tooth picks. With cavity filled and slice secured, chill one more hour in refrigerator, braced so it doesn't fall over, maybe in a plastic bowl that fits. In the mean time...
• Mix softened cream cheese 2 T. milk and 3/4 cup powdered sugar, beat until creamy. You may add 8 0z of cool whip to frosting if necessary to help with consistancy or add a little more milk to cream cheese and powdered sugar.
• With jello completely chilled inside melon, place melon length ways in center of pretty platter. Frost with cream cheese frosting and return to refrigerator.
• While melon is chilling slightly beat an egg white with 2 tsp water. Brush the 10 strawberries (with leaves on end) with egg white wash, SPRINKLE with soft sugar. (Put 1/2 cup of granulated sugar in food processor and pulse into a fine sugar.) Coat the 2 bunches of red grapes like you did the strawberries.(egg white.sprinkle w/ soft sugar)
• With frosted melon lengthwise of platter,surrounded with strawberries and grapes,Continue to chill if necessary. To serve, use a sharp knife and cut center of melon completely through cross- wise, exposing jello, fruitfilled center.Only cut 1/2 of melon into 1 inch slices. Do not cut other half into slices if not needed now, can be re chilled much easier, wrapped gently in plastic wrap to serve later,leave it on platter.
• You can change the flavor of Jello to suit your taste. Toasted Pecan halves and blueberries may be scattered among strawberries and grapes as a nice addition.