Fruit Fries with Lemon Dip
Fresh watermelon, pineapple, cantaloupe, and honeydew cut into crinkle-shaped fries and served with a lightly lemon-flavored yogurt dip made with Cool Whip.
Servings: 2 cups dip
Equipment
- crinkle cutter
Ingredients
Fruit Fries
- Fresh personal sized watermelon
- Fresh cantaloupe
- Fresh honeydew melon
- Fresh pineapple
Lemon Dip
- 4 ounces Cool Whip whipped topping thawed
- 6 oz. container vanilla-flavored yogurt
- 1 tablespoon powdered sugar
- Zest of 1 lemon
Instructions
- Cut cantaloupe and honeydew: Slice each melon in half and remove the seeds. Cut the melon halves into approximately 1-inch-thick slices and remove the rind. Use a crinkle cutter to slice the fruit into 1/2-inch-wide fries.
- Cut pineapple: Remove the top, bottom, and outside skin. Cut into 1-inch-thick rounds and use the crinkle cutter to make approximately four fries per round, avoiding the tough center core.
- Cut watermelon: Slice watermelon in half, then into 1-inch-thick slices. Remove the rind and use the crinkle cutter to make 1/2-inch-wide fries. Cut wider pieces in half as needed.
- Prepare lemon dip: Combine thawed Cool Whip, vanilla yogurt, powdered sugar, and the zest of one lemon in a mixing bowl. Stir until evenly combined. When zesting, use only the yellow outer peel and avoid the bitter white pith.
- Serve: Arrange the fruit fries on a platter with the lemon dip in a separate bowl. Serve immediately or cover and refrigerate until ready to serve. If preparing ahead, keep the cut fruit and dip in separate containers and drain excess fruit juice before plating.