Sliced Fresh Fruit With Sweet and Hot Seed Dressing

Total Time
Prep 15 mins
Cook 0 mins

This is a recipe from Mollie Katzen that was printed in the Minneapolis Star and Tribune's taste section in August, 2005. I haven't made it yet, but think it would be fantastic on a summer buffet table. You can use any fruit you like that's in season. I'm going to try it with an assorted melon platter.

Ingredients Nutrition


  1. Toast poppy, sunflower, sesame, mustard, cumin or fennel, and celery seeds in heavy skillet over low heat stirring occasionally but watching constantly (can burn easily, be careful!) When they smell toasty and yummy, remove from heat and leave to cool.
  2. Transfer cooled seeds to a blender or spice grinder and pulse to a mealy consistency. Transfer to a medium sized bowl.
  3. To spice mixture, add pineapple juice, yogurt, mayonnaise (if desired), vinegar, and honey. Whisk together until well blended, cover and refrigerate until ready to serve.
  4. To serve, transfer dressing to a serving jug and place next to prepared fruit platter.

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