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Fiesta Sombero Salad
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Gala Garnishes


1 medium Pineapple, cut in wedges: reserve top
1/2 small watermelon
1 cantaloupe
1/2 honeydew melon
Coconut Bananas ( recipe below)
1 to 2 pints strawberries
Mint sprigs
Green and purple grapes
Fluffy Fruit Dressing, if desired(recipe below)

Making a Sombero Salad

Place sombrero on a platter. Secure the top of the pineapple into the peak of the sombrero with skewers or turkey lacers. Line the base of a sombrero with plastic wrap. Cut watermelon, cantaloupe and honeydew melon in to serving-size pieces. A fluted French fry cutter works exceptionally well. Place fruit attractively around the sombrero's base. Garnish with sprigs of Mint. Using straight pins, hang small clusters of grapes at random from top of sombrero. If your refrigerator can accommodate it, assemble the salad a day ahead. Cover with damp paper towels and plastic wrap. Serve with Fluffy Fruit Dressing if desired - Makes 8 servings.

Fluffy Fruit Dressing

A lemon-flavored topper or dip for fresh fruits and berries.

1/3 cup sugar
1 egg, beaten
1 tablespoon all-purpose flour
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup halved marshmallows (2 oz.)
1/2 pint dairy sour cream (1cup)

In a 1-quart saucepan, combine sugar and flour. Stir in lemon peel,lemon juice and egg, mixing until smooth. Add marshmallows. Stir over low heat until mixture thickens slightly and marshmallows melt, 10 to 15 minutes. Cool slightly. Stir in sour cream. May be refrigerated several days. Makes 2 cups.

Coconut Bananas

Beautiful on any fruit platter

4 bananas, peeled
4 Tablespoons lemon juice
1 pint dairy sour cream
1- 1/2 cups shredded coconut

Cut bananas into 1-inch pieces. Place lemon juice, sour cream and coconut in separate bowls. Dip banana pieces in lemon juice. Roll in sour cream and then in coconut, making sure all sides are coated. Cover with plastic wrap and refrigerate several hours or overnight. Makes about 24 pieces.



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