Low-fat summer classics - includes recipes and related articles

Sunset, July, 1996 by Linda Lau Anusasananan, Andrew Baker, Christine Weber Hale, Elaine Johnson, Kimberly Roth

Papaya, Orange, and Berry Salad with Lime-Chili Dressing

Prep time: About 25 minutes Makes: 4 servings

1/4 cup lime juice 1 tablespoon minced fresh cilantro 1 or 2 red or green jalapeno chilies, stemmed, seeded, and minced 1 teaspoon sugar 1 papaya (about 1 1/4 lb.), peeled and seeded 2 oranges 1 cup raspberries, rinsed and drained 1 cup blueberries, rinsed and drained Butter lettuce leaves, rinsed and crisped

1. Mix together lime juice, cilantro, chilies, and sugar

2. Cut papaya lengthwise into 1/2-inch-thick slices. Cut peel and white pith from oranges. Cut between membranes to release segments. Discard any seeds.

3. In a bowl, combine orange segments, raspberries, and blueberries. Add lime juice mixture and stir gently until fruit is evenly coated (be careful not to crush raspberries).

4. Line individual plates with lettuce leaves. Arrange papaya wedges in a fan or other attractive pattern. Spoon berries, orange segments, and juice over papaya slices.

Per serving: 116 cal., 4.7% (5.4 cal.) from fat; 1.7 g protein; 0.6 g fat (0.1 g sat.); 29 g carbo.; 7.8 mg sodium; 0 mg chol.

Mango, Pear, and Avocado with Feta Cheese

Prep time: About 20 minutes

Notes: A light sprinkling of lemon juice helps prevent sliced avocados and pears from turning brown.

Makes: 4 to 6 servings

1/2 cup balsamic vinegar

3 tablespoons honey

1/2 pound small, tender spinach leaves, rinsed and crisped

2 firm-ripe mangoes (about 2 1/2 lb. total), peeled, pitted, and cut into 1/2-inch-thick slices

2 firm-ripe pears (about 1 lb. total), peeled, cored, and cut into 1/2-inch-thick slices

1 avocado (about 1/2 lb.), peeled, pitted, and cut into 1/2-inch-thick slices

3 ounces feta cheese, crumbled

Freshly ground pepper

1. Whisk together vinegar and honey until smooth. In a bowl, mix together about 1/4 cup vinegar mixture and the spinach. Arrange spinach on a serving platter or on 4 to 6 individual salad plates.

2. Decoratively arrange mangoes, pears, avocado, and feta over spinach, dividing equally if using individual plates. Add pepper and remaining vinegar mixture to taste.

Per serving: 252 cal., 29% (72 cal.) from fat; 4.6 g protein; 8 g fat (2.9 g sat.); 46 g carbo.; 195 mg sodium; 13 mg chol.

Pineapple-Melon Salad with Mint and Basil

Prep time: About 30 minutes Makes: 4 to 6 servings

1 pineapple, peeled, cored, and cut into 1-inch chunks (about 5 cups) 3 cups 1-inch chunks cantaloupe 3 cups 1-inch chunks honeydew 3/4 cup (about 1/2 oz.) loosely packed fresh mint leaves, plus sprigs 3/4 cup (about 1/2 oz.) loosely packed fresh basil leaves, plus sprigs 1/4 cup seasoned rice vinegar

1. Combine pineapple, cantaloupe, and honeydew in a large serving bowl.

2. Stack several mint leaves on top of each other. Cut crosswise into very thin slivers (1/16 to 1/8 inch thick). Repeat to silver remaining mint and basil leaves.

3. Add silvered mint and basil, and vinegar, to fruit. Stir gently until evenly mixed. Garnish with mint and basil sprigs.

Per serving: 145 cal., 6.2% (9 cal.) from fat; 2 g protein; 1 g fat (0 g sat.); 36 g carbo.; 216 mg sodium; 0 mg chol.