Travel Reference
In-Depth Information
220
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Debbie Reynolds'
Fresh Fruit Fantasy
with Pecan-Yogurt Dressing
1-inch round slice seedless
watermelon, peeled
Debbie Reynolds and Donald O'Connor performed at
The Del's centennial weekend celebration. They sang and
danced their way to a standing ovation from the 700 guests
who enjoyed their combined performance. Ms. Reynolds,
clad in a skin-tight, royal blue sequined gown and known
to be a health-conscious star, chose the Del's Fresh Fruit
Fantasy for dinner before her spectacular performance.
¼ fresh papaya, peeled, seeded,
and cut into parallel slices
lengthwise (leaving intact
at the base, fan-style)
¼ cantaloupe, peeled, seeded,
and cut into parallel slices
lengthwise (leaving intact
at the base, fan-style)
3 slices pineapple, peeled
Cut watermelon slice into quarters and place in the
center of the plate. Arrange papaya fan on the center of
watermelon, on the right side. Arrange cantaloupe fan
on the center of watermelon, on the left side. Arrange
pineapple slices on top of the watermelon slice, below
the papaya and cantaloupe.
4 sections pink grapefruit
3 sections orange
1 kiwi, peeled and cut into
3 slices
¼ plum, unpeeled, pitted,
and sliced, fan-style
1 fresh blueberry, for garnish
4 mint sprigs, for garnish
Arrange pink grapefruit sections on top of the water-
melon slice, two on each side. Place the orange sections at
the twelve o'clock position. Place the kiwi slices down the
center of the plate. Place plum fan atop pineapple slices.
Arrange the blueberry at the base of plum. Garnish with
sprigs of mint placed at the 3, 6, 9, and 12 o'clock posi-
tions. Place 2 raspberries in the center of each kiwi slice.
6 fresh raspberries, for garnish
Serve with Pecan-Yogurt Dressing (recipe follows) on
the side.
.
YIELD
,
Serves 1
