Bills Grill Poolside
2013 Summer Menu
Loews Ventana Canyon
Chilled Fruit Salad
Olive Oil, Blueberry Ice cream
Saughuro Seeds, Garden Hers,
Strawberry Saguaro Syrup
Recipe serves 5-8 ppl.
1 ea. Pineapple, Medium Dice
½ ea. Watermelon, Sliced
1 ea. Mango, Medium Dice
1 pt. Berries, Sliced
1 c Grapes, Sliced
1 each Grape Fruit, Segmented
3oz Blueberry or Banana Bread
Saguaro Seeds (or almonds)
5 oz. Strawberry Syrup
12 oz. Ice Cream, Vanilla
4 oz. Olive Oil
Fresh Herbs to taste
Instructions:
1. Wash all produce. Then peel the pineapple, melons, & mango. Once peeled then remove all seeds from the center of the fruits. Medium Dice all vegetables, to reserve.
2. Next cut all berries in half. Thinly shave pieces of the bread and drizzle olive oil over top. Place the bread in the oven for a few minutes until hot and crisp. Remove from the oven and keep this room temperature.
3. Assemble the fruit on your plate.
4. Next one scoop of ice cream on top of the fruit.
5. Spoon one ounce of sauce on the plate.
6. Finally garnish with seeds, herbs, and local olive oil.
