Fruit Salad Platter
|Pineapple||1⁄2 , cut into cubes|
|Oranges||2 , sectioned and skinned|
|Grapefruit||2 , sectioned and skinned|
|Apple slices||1 , unpeeled, cut into thin slices|
|Strawberries/Raspberries / blueberries||1⁄2 Cup (8 tbs)|
|For cream mayonnaise|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Crumbled roquefort cheese||2 Tablespoon|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|For sour cream dressing|
|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Prepare the fruit and chill it well.
Cut the melons into balls or into 3/4-inch cubes, and brush the apple slices with lemon juice to prevent darkening.
Cover a large chilled platter with crisp lettuce leaves and lay the fruit in rows on the lettuce.
Scatter the berries all over the surface.
Serve with cream mayonnaise or sour cream dressing.
To make the dressings, blend ingredients well and chill.