Poppy Seed Dressing
2 cups pineapple juice
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 cup water
2 tablespoons white vinegar
3 drops yellow food coloring
1 tablespoon poppy seeds
Place pineapple juice and granulated sugar into a saucepan over medium heat and bring to a low boil. In a separate bowl, dissolve cornstarch in water. When pineapple juice and sugar begin to boil, slowly whisk in cornstarch mixture. Return to a boil. Reduce heat. Simmer about 5 minutes until thickened. Remove dressing from stove. When cooled to room temperature, whisk in white vinegar, food coloring and poppy seeds. Cool completely in refrigerator.
1 whole cantaloupe, peeled, seeded and diced
1 whole honeydew melon, peeled, seeded and diced
8 cups watermelon, peeled, seeded and diced
Place melons into a large salad bowl and gently mix with cooled Poppy Seed Dressing. Refrigerate. Serve well-chilled. Serves 8.
Tip: For added variety, try using other types of fruits in season and garnish with fresh berries and mint.
Editor’s note: Rather than dicing the melon, use a melon baller to achieve the look in the photo.