Oriental Fruit Salad
|Clear honey||4 Fluid Ounce|
|Kirsch||3 Fluid Ounce|
|Dried figs||10 , stalks removed and coarsely chopped|
|Dried dates||20 , halved and stoned|
|Whole unblanched hazelnuts||2 1⁄2 Ounce|
|Whole unblanched almonds||2 1⁄2 Ounce|
|Musk melon||1 Medium|
In a medium sized shallow dish, combine the honey and kirsch.
Add the figs, dates, hazelnuts and almonds.
Stir well to coat the fruit and nuts with the liquid.
Cover the dish and set aside to soak at room temperature for 4 hours, stirring occasionally.
Using a sharp knife, cut the melon in half.
With a sharp edged metal spoon, scoop out and discard the seeds.
Peel the melon and discard the skin.
Chop the flesh into cubes.
Stir the melon cubes into the fruit and nut mixture.
Place the dish in the refrigerator and chill the fruit salad for at least 1 hour.
Remove the fruit salad from the refrigerator and stir well.
Divide the fruit, nuts and liquid equally among 6 individual serving glasses and serve immediately.
Serving size: Complete recipe
Calories 2997 Calories from Fat 708
% Daily Value*
Total Fat 85 g130.2%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 451.5 mg18.8%
Total Carbohydrates 535 g178.3%
Dietary Fiber 60.9 g243.4%
Sugars 456.7 g
Protein 55 g110.8%
Vitamin A 1839.4% Vitamin C 1673.4%
Calcium 71.2% Iron 85.7%
*Based on a 2000 Calorie diet