Yum!

I'm a lover of cookbooks and cooking magazines. My favorites shift over the years and I purge my collection from time to time, but I've held on to many of the Pillsbury Classic Cookbooks that I purchased and often refer to them for new recipes. 

I've made this fruit salad for two recent events and people have asked for the recipe at both, so it's a winner in my book. It's simple, healthy and yummy and you might want to try it this summer.

Fruit Salad with Coconut-Lime Dressing

SALAD:

1/2 cup shaved coconut (I used shredded)

2 cups cubed honeydew melon (I used cantaloup)

2 cups cubed fresh pineapple

1 cup fresh strawberry halves

1 cup fresh blueberries

DRESSING:

1-8 oz container lemon yogurt

2 tablespoons cream of coconut

(from 16 oz can)

2 teaspoons grated lime peel

DIRECTIONS:

Toast coconut by baking at 350 degrees for 5 minutes or until golden brown. Stir once and watch closely

Meanwhile combine all dressing ingredients in a small bowl and blend well.

Layer fruit in glass bowl. When ready to serve, pour dressing over fruit and top with toasted coconut.

The second time I made this I was short on time so I just purchased a fruit bowl from Costco and made the topping. 

Here is Kansas the weather pendulum has swung from cool, rainy spring to oppressively hot and dry. It's a challenge keeping up with the watering but it is relaxing to wander around the yard with a watering can late in the day when the humidity is down. Hope you're enjoying your summer!

Endless Summer Hydrangea