Sliced Fresh Fruit With Sweet and Hot Seed Dressing

"This is a recipe from Mollie Katzen that was printed in the Minneapolis Star and Tribune's taste section in August, 2005. I haven't made it yet, but think it would be fantastic on a summer buffet table. You can use any fruit you like that's in season. I'm going to try it with an assorted melon platter."
 
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Ready In:
15mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Toast poppy, sunflower, sesame, mustard, cumin or fennel, and celery seeds in heavy skillet over low heat stirring occasionally but watching constantly (can burn easily, be careful!) When they smell toasty and yummy, remove from heat and leave to cool.
  • Transfer cooled seeds to a blender or spice grinder and pulse to a mealy consistency. Transfer to a medium sized bowl.
  • To spice mixture, add pineapple juice, yogurt, mayonnaise (if desired), vinegar, and honey. Whisk together until well blended, cover and refrigerate until ready to serve.
  • To serve, transfer dressing to a serving jug and place next to prepared fruit platter.

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RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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