Honeydew Fruit Bowl

Description

Purchased from the Ketchum Estate in Texarkana, Texas in 1991. Card indicates this came from an old Metropolitan cookbook in the 1940s. Exact date unknown.

• Contributed by Cat's Recipes Y-Group

Ingredients

• 3 cups honeydew melon balls
• 4 cups fresh strawberries, hulled and left whole
• ¾ cup honey
• 3 tablespoons lime juice
• ½ cup flaked toasted coconut

Directions

1. In a large bowl combine melon balls and strawberries.
2. Refrigerate for at least 2 hours.
3. In small bowl combine honey and lime juice.
4. Blend.
5. Just before serving pour over fruit and toss gently to coat.
6. Sprinkle with toasted coconut.