Fruit salad full of summer berries

This fruit salad would be excellent served as a refreshing dessert after a filling meal, or as a first course for brunch or lunch. The combination of berries is appealing to the eye as well as the palate, so make it when all three are available in your area.

The salad has its own natural dish, a hollowed-out orange half, which adds a whimsical touch. The dressing tastes of the pleasant tartness of yogurt, sweetened with a splash of honey and orange juice.

This recipe comes from the continuing Time-Life series, ''The Good Cook.'' This book on ''Salads'' ($13.95) has several suggestions for warm-weather main dish salads of shellfish, chicken, meat, fruits, and vegetables, as well as attractive salads to accompany and brighten any summer menu. Berry Best Salad in Orange Cups 1 1/2 cups plain yogurt 1/4 cup honey 1 tablespoon grated orange peel 3 tablespoons fresh orange juice 1/2 teaspoon grated nutmeg 6 large oranges 1 cup fresh blueberries 1 cup fresh raspberries 2 cups fresh strawberries, hulled 12 fresh mint sprigs

Thoroughly blend yogurt, honey, orange peel, juice, and nutmeg. Refrigerate this dressing for several hours.

Cut each of the oranges in half and remove pulp. Trim bottom of each orange half so it will stand upright. Combine berries with as much orange pulp as desired and spoon mixture into orange shells.

Spoon dressing over berries when ready to serve. Garnish each salad with sprig of fresh mint.

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