Fruit Medley With Sherbet
|Lemon leaves/Ferns||1⁄4 Cup (4 tbs)|
|Canned mango slices||20 Ounce, drained (1 can)|
|Canned pineapple spears||15 1⁄4 Ounce, drained (reserve syrup) (1 can)|
|Honeydew melon||1⁄4 , pared and sliced|
|Cantaloupe||1⁄4 , pared and sliced|
|Lime sherbet||1 Quart|
Arrange lemon leaves on large tray, leaving space on tray for bowl of sherbet.
Arrange mangoes, pineapple spears and melon slices on tray.
Place unpeeled bananas on tray; cut each banana lengthwise just through peel.
Open peel slightly and diagonally slice banana.
Brush slices with reserved pineapple syrup.
Cut pear lengthwise into 8 sections; dip into reserved pineapple syrup and place on tray.
Serve with sherbet balls.