Melon Salsa

Ingredients

• 2 cups diced orange-fleshed melon, such as Charentais (1/4- to 1/2-in. cubes)
• 1 cup diced cucumber (1/4- to 1/2-in. cubes)
• 1/2 cup finely chopped red onion
• 1 serrano chile, stemmed, halved, and sliced
• 1/2 cup roughly chopped cilantro
• 3 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt

Preparation

• Mix all ingredients together in a medium bowl.
• Make ahead: Up to 1 day, covered and chilled.
• Note: Nutritional analysis is per 1/2-cup serving.

Sunset 
AUGUST 2011

Raspberry Fool

Ingredients

• 18 ounces raspberries (about 4 1/2 cups; see Notes)
• 1/2 cup plus 2 tbsp. sugar
• 2 tablespoons raspberry liqueur (optional)
• 1 pint heavy whipping cream

Preparation

• 1. In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
• 2. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
• Note: Nutritional analysis is per serving.

Sunset 
JUNE 2008

Summer Fruit Soup

Ingredients

• 2 cups ripe cantaloupe chunks (about 1 in.)
• 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
• 1 cup canned peach nectar
• 2 tablespoons lemon juice
• Sugar (optional)
• 1 cup raspberries, rinsed and drained
• Mint sprigs, rinsed

Preparation

• 1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.
• 2. Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
• 3. Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.

Jane Shapton, Tustin, CA, Sunset 
JUNE 2005

Tomato "Bruschetta" with Tuna and Cannellini Salad

Fresh and healthy!

Tomato "Bruschetta" with Tuna and Cannellini Salad
Time: 20 minutes
Serves 4+

Ingredients

5 tablespoons extra-virgin olive oil
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped chives
1/4 cup flat-leaf parsley leaves, plus more for garnish
1 can (15 oz.) cannellini beans, drained and rinsed
2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks
3 green onions, thinly sliced
4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)

Preparation

1. In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.
2. Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Top each salad with a few parsley leaves if you like.
*Look for pole- or troll-caught.

Sunset
AUGUST 2009