Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America


June 30, 2001 - Issue 39



Summer Fruit Salads





  • 1 can (20 oz.) pineapple chunks in juice
  • 1 can (11 oz.) mandarin orange segments in syrup
  • 1 firm, large banana (sliced)
  • 1-1/2 cups seedless grapes
  • 1 cup miniature marshmallows
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 cup sour cream
  • 1 Tbls. brown sugar
Drain pineapple and orange segments. In a large bowl, combine pineapple, mandarin oranges, banana, grapes, marshmallows, coconut and nuts. In small bowl, combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered at least 1 hour or overnight. Makes 6 servings

Minted Melon Balls


  • 6 Tablespoons fresh lemon juice
  • 2 Tablespoons chopped fresh mint
  • 6 Tablespoons sugar
  • 3 cups chilled fresh watermelon balls
  • 1 cup chilled fresh honeydew balls
  • 1 cup chilled cantaloupe balls


Combine lemon juice, chopped mint and sugar; mix well. Pour over melon balls; blend gently and chill at least 1 hour. Serve in a glass serving bowl or sherbet glasses

Summer Time Salad



  • 1 head Bibb lettuce (torn in bite-size pieces)
  • 1 head Iceberg lettuce (torn in bite-size pieces)
  • 1 head Boston lettuce (torn in bite-size pieces)
  • 1 cup fresh raspberries, divided
  • 1 cup green grapes, cut in half
  • 2 large kiwi fruit, peeled and sliced (1/4 inch thick)
  • 3 Tablespoons raspberry vinegar
  • 3 Tablespoons raspberry jam
  • 1/3 cup oil or buy (fat free) Raspberry Vinaigrette Dressing (need 1 cup)
With a whisk or blender, blend vinegar and jam. Add oil in a thin stream while whisking. (or use Raspberry Vinaigrette Dressing). In a salad bowl, combine all lettuce, half the raspberries, grapes, and all the salad dressing. Top salad with kiwi and remaining berries. Serves: 4 to 6



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