2 pints ripe strawberries, rinsed and hulled
2 tablespoons sugar, or to taste
3 cups ripe cantaloupe or honeydew melon, cut into balls or 1-inch diamonds
1 cup plum wine


1. If the strawberries are large, cut in half lengthwise. If they are not very sweet, add the sugar, toss lightly to coat, and let them site for 1 hour at room temperature. If they are sweet, reduce the sugar by half.
2. Place the strawberries in a serving bowl and add the cut-up melon. Add the plum wine, and stir gently to mix. Cover with plastic wrap and refrigerate for at least 1 hour. Spoon the fruit and sauce into bowls and serve.
Nina Simonds, a proponent of food as medicine, writes “strawberries are believed to improve the appetite and generate bodily fluids.” Simonds varies the fruit in the salad according to what is in season, or adds canned litchees or loquats with some their syrup.
Strawberries and Melon in
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