One time a few years ago my nieces Elizabeth and Amanda were spending the night at my house. We were eating breakfast on my porch, and I was trying, with no luck, to get Elizabeth to eat some kind of fruit, possibly a banana. She looked at me, and said, with all the indignation an eight year old could muster, "Aunt Kalyn, don't you realize that I've never been much of a fruit eater?" What I didn't tell her at the time (but will confess to now if she or her mom sees this on the blog) is that I've never really been much of a fruit eater either.
It's not that I *don't like* fruit, oh no. How could anyone not like fruit? It's just that sweet flavors aren't my favorites, and I've always found plain fruit to be rather boring. However, boring to me or not, fruit is very nutritious, so I've vowed to have more fruit recipes on the blog. Recently when I found myself with a bunch of leftover fruit from a dinner party, a container of leftover chopped dill, and some leftover dressing from the Strawberry Spinach Salad, I ended up combining them into a fruit salad that was definitely not boring! If you're not a fan of dill, this may not be your thing, but if you like dill I bet you'll love this salad. (You could also try it without the dill; the dressing is great!)
I feel very lucky that my garden has an abundance of dill this year, and after I chopped this dill for the strawberry salad, I have plenty left to make this. (This is a mini salad spinner, so it was probably about 1/2 cup chopped dill after I removed the thick stems.)
I had cantaloupe, honeydew, and a tiny bit of pineapple left from a dinner, so I just cut it in equal sized pieces. However, pineapple isn't too South Beach Diet friendly, so you could make this with just melon if you're a South Beach dieter.
Fruit Salad with Cantaloupe, Honeydew, Pineapple, and Dill
(Makes 4-6 servings, recipe created by Kalyn to use some leftover fruit that could have potentially been boring!)
2-3 cups cantaloupe, cut into pieces about 1 inch square
2-3 cups honeydew, cut into pieces about 1 inch square
1 cup pineapple, cut into pieces about 1 inch square (optional, can use all melon)
4-6 T Spinach Salad Dressing (recipe follows)
2-3 T chopped fresh dill (use more or less, depending on how much you like dill)
Spinach Salad Dressing:
1/4 cup red wine vinegar
1/4 cup sugar or Splenda (use Splenda for the South Beach Diet)
1 tsp. finely minced fresh garlic
1/4 tsp. salt (I used fine sea salt)
1/4 tsp. black pepper (I used fresh ground pepper)
1/4 tsp. dry mustard powder
1/4 tsp. onion powder
1/2 cup extra virgin olive oil
In a small bowl, whisk together the red wine vinegar, sugar or Splenda, garlic, salt, black pepper, dry mustard, and onion powder. When those ingredients are well combined, whisk in olive oil and let dressing flavors blend while you prep other ingredients.
(This makes a lot more than you need for this salad, but I recommend you make the whole amount and have fun thinking of things to eat it on!)
Wash dill and spin dry or dry with paper towels. Remove large stems, then finely chop dill. Cut cantaloupe, honeydew, and pineapple into pieces about 1 inch square.
Combine melon in glass or plastic bowl. Toss with desired amount of dressing, then add dill and stir to distribute.
This is best served right away, but it will keep in the refrigerator for about a day.
Dill is an herb I've only grown for a few years, but I'm really starting to love it. It goes well with cucumbers, potatoes, or beets, and is widely used in pickles. Since the combination of dill and melon is an unusual use of this herb, I'm sending this for Weekend Herb Blogging, hosted this week herb mistress Haalo from Cook (almost) Anythng At Least Once. Check the Rules for Weekend Herb Blogging if you'd like to participate.
South Beach Suggestions:
If the dressing is made with Splenda and the salad is made with all melon, this salad would be suitable for phase 2 or 3 of the South Beach Diet. With pineapple, this would be phase 3 for South Beach.
More Salads with Dill That Don't Sound Boring:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Strawberry Spinach Salad with Almonds and Dill from Kalyn's Kitchen
Cucumber and Yogurt Salad with Feta and Dill from Kalyn's Kitchen
Shredded Beet, Dill, and Coconut Salad from Lisa's Kitchen
Shaved Carrot Salad with Blueberries and Dill from Cook Local
Purslane Salad with Lemon and Dill from Cookworm
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)