Fruit Salad

Total Time:
15 min
Prep:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Dressing:
  • 2 tablespoons honey
  • 1 jalapeno, seeded and minced
  • 1 lemon, zested and juiced
  • Salad:
  • 4 cups 1/2-inch cubed honeydew melon (about 1/2 melon)
  • 2 cups blueberries
  • 2 cups sliced strawberries
  • 1 cup grapefruit segments, from about 1 grapefruit
  • 1 small English cucumber, cut into 1/2-inch dice
  • 3 tablespoons torn fresh basil leaves
  • 3 tablespoons torn fresh mint leaves
Directions
  • For the dressing: In a large bowl, whisk together the honey, jalapeno and lemon zest and juice.

  • For the salad: Add the melon, blueberries, strawberries, grapefruit and cucumber into the bowl with the dressing and toss until coated. Add the basil and mint and serve immediately.

Cook's Note: This fruit salad will keep, covered, in the refrigerator for up to 2 days. Refrigerate without the herbs, then add them right before serving.


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    This recipe is featured in:

    The Kitchen Sink