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A San Francisco Favorite: Meion Avocado Plate REGIONAI. RECIPES: By Faye Stewart Mist Stewart i$ the cooking expert on KPIX in San Francisco R ecommending a dish that is typically San Franciscan is qmte a problem. I can identify no one thing that fits this category. San Francisco is composed of many racial groups In the KPIX kitchen. Miss Stewart shows how to pre¬ pare a luscious fruit dish to whet winter appetites. and each has contributed somethii^ special to the flavor of the city and its justly famous food. There is the marvelous fresh fish from the Wharf; the outstanding Ital¬ ian and Chinese foods; dishes pre¬ pared from old Swedish, Dutch, Ar¬ menian, Indian and Persian recipes— in fact, food prepared and served in the traditions of every coimt^ in the world. In my own KPIX kitchen, I always try to keep in mind the ex¬ treme variety of tastes. Fresh fruit is always a delight and so perhaps the dish to entice jaded appetites would be a real fresh fruit bowl. In San Francisco this delicious fruit is brought to our produce district around three o’clock each morning, reaches the produce stands all over the city dewy fresh, and awaits only to be carried home, arranged attrac¬ tively and served with pride. Golden Gate Melon Avocado Plate Cut cantaloupe into rings, and pare. Divide rings into equal crescents. For each salad, place 4 cantaloupe crescents in ring on crisp salad greens. Fill with avocado balls, watermelon balls, half frosty pineapple chunks and diced cantaloupe from the end pieces. Drench with a dress¬ ing of 1/3 each lemon juice, honey and Sherry wine. Sprinkle with finely chopped fresh mint.