Your local farmers market is bulging with fresh fruit. It’s the perfect time to put together the simplest of refreshing summer salads, fresh fruit kebobs. What makes these kebobs truly special is the celery seed dressing served alongside.
You will love the sweet and sour flavors of this dressing. I have tasted it on everything from apples to greens to a cucumber and radish salad. The taste gets better as it sits, so be sure to allow it the full hour (or days) to develop all of its potential flavor. Also, be sure to use celery seeds, not celery salt, for this recipe.
Here it is as a refreshing side for your backyard picnic. Serve it chilled alongside skewered cubes of fruits of your choice. Try any combination of kiwi, cantaloupe, watermelon, mango, bananas, papaya, honeydew, strawberries, apples, pears, grapefruit or peaches. Just make sure the fruit is ripe.
Ingredients: (Makes about 1 cup)
¼ cup sugar
½ t dry mustard
½ t salt
½ t celery seed
2 T grated yellow onion
2 ½T white vinegar
½ cup peanut or canola oil
Stir the sugar, mustard, salt and celery seed together in a medium bowl. Add the onion and the vinegar and stir until the sugar is dissolved. Slowly whisk in the oil until well blended. Cover and refrigerate until the flavors meld, about 1 hour. (The dressing can be covered and refrigerated for up to 3 days. Whisk before serving.)
Photographer Bill Brady http://bit.ly/9wFYxm