Fruit salads are standard fare for summer dining, using the following recipes and your imagination though, you can create a dessert experience that won't soon be forgotten. The key to a summer fruit buffet is fresh ingredients and presentation. You can vary these to suit the occasion, such as a child's birthday party, a baby shower, or a backyard family gathering.

Decorate your table according to the occasion. Use fresh herbs such as mints, scented geraniums, nasturtiums and borage flowers to surround the bowls and platters. Also, have several bouquets of bright cheerful flowers placed around the tables. To make clean-up easy you can use festive paper plates and cups with brightly colored forks, spoons and knives. Floating candles can add summer elegance for an evening gathering.

These recipes and amounts are for approximately 12-15 people, and you may double or triple them according to the number of guests. For a nice touch, you could add muffins, croissants, or pound cake to the buffet. An easy alternative is to buy several boxes of cake mix and bake each one in a 9x13 pan according to directions. When cool, sprinkle with a light dusting of confectioners sugar and cut into serving size squares. Place these on pretty platters on the buffet table.

The Fruit:

You will need:

1 pineapple
2 medium cantaloupe
1 medium honeydew melon
2 cups strawberries, cut in half
2 cup raspberries
2 cup seedless grapes
4 kiwi fruits
1 watermelon

Cut the pineapple, cantaloupes, melon, and watermelon into chunks. The kiwi should be sliced thinly, and the raspberries and grapes left whole. Each fruit should be placed in it's own bowl so the guests can choose their own salad ingredients. Note: You could also combine the three melons into one large bowl.

The toppings:

1 cup walnut or pecan pieces
1 cup coconut (toasted or regular)

Place toppings in serving bowls with spoons.

The Dressings:

Each dressing should be served in it's own dish with a small ladle for drizzling over the fruit.

Lemon Honey Dressing:

1/2 cup lemon juice
4 tablespoons oil
4 tablespoons honey

In a jar with a tight-fitting lid, combine all ingredients. Shake well. Cover and refrigerate to blend flavors. Store in refrigerator. Makes 1 cup.

Banana Dressing:

2 bananas, sliced
1 cup sour cream
2 tablespoons packed brown sugar
1 1/2 tsp. lemon juice

Mix all ingredients in blender. Cover; blend 12-15 seconds until smooth. Refrigerate one hour. Makes approximately 1 1/2 cups.

Poppy Seed Dipping Sauce

2 cups light or regular sour cream
3 tablespoons honey
2 tablespoon lemon juice
2 tablespoons poppy seeds
2 tsp. finely grated lemon peel

Whisk ingredients together and chill. Makes 2 cups.

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