Macarooned Fruit
Fowler Packing
1 bunch table grapes
4 plums
4 nectarines
4 peaches
1 tablespoon lemon juice
1 cup water
12-18 6-inch bamboo
skewers
MACAROON FRUIT DIP
6 coconut macaroon cookies
8 ounces mascarpone
(Italian soft
cream cheese)
8 ounces sour cream
3-4 tablespoons
brown sugar
2 teaspoons vanilla extract
Rinse and separate grapes. Wash, pit and cut plums
and nectarines into chunks. Scald and peel peaches.
Remove pits and cut into chunks. Combine lemon
juice with water. Dip the peaches and nectarines in
the lemon water to prevent browning.
Thread the fruit onto the skewers.
To prepare the fruit dip, place cookies in a food
processor and pulse until crumbled (or crumble in a
zip-top bag with a rolling pin). Add the other ingredients
in order and mix until well blended.
Serve the fruit and dip together. Makes 6-8 servings.
Recipe developed by Christine W. Jackson, food stylist.
To prepare the custard sauce, heat milk in a double
boiler over medium-low heat until it is simmering. In
the meantime, whisk sugar and cornstarch together
in a bowl. Add egg and whisk until there are no
lumps. Stir in vanilla. Gradually stir the hot milk into
the egg mixture, making sure there are no lumps.
Return the mixture to the double boiler. Cook over
medium heat, stirring constantly, until thickened.
Let cool to room temperature.
In a bowl, combine grapes, blueberries, kiwifruit,
peach and apple; toss gently to blend. Ladle into the
cantaloupe “bowls.”
Garnish the melon bowls as desired with custard
sauce and mint. Makes 2 servings.
Brands may vary by region; substitute a similar product.
1/2 cup Nature’s Partner*
red or green seedless
grapes, washed and
sliced into halves
1/2 cup Nature’s Partner*
blueberries, washed
1/2 cup Nature’s Partner*
kiwifruit, peeled and
chopped
1 Nature’s Partner* peach,
washed and chopped
1 Nature’s Partner* apple,
washed and chopped
1 Nature’s Partner*
cantaloupe, sliced
in half, with seeds
scooped out
Mint, for garnish (optional)
LOW-FAT CUSTARD
SAUCE
2 cups fat-free milk
1/4 cup sugar substitute
(such as Splenda)
1 tablespoon cornstarch
1 large egg
1 teaspoon vanilla extract
Cantaloupe Fruit Bowls
Nature’s Partner
®
