Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Red, White and Blue Fruit Salad
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 144
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Great for a summer picnic or packed in a lunch, this colorful fruit salad has a tropical touch thanks to the ginger, lime and toasted coconut. Save the watermelon juice for a refreshing treat!
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 144
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
- Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice.
- Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.
- When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut.
