Red, White and Blue Fruit Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 144
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 6
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
1 cup sliced fresh ginger (from one 4-inch piece)
4 tablespoons honey
Zest of 1 lime plus 2 tablespoons fresh lime juice
8 cups 1-inch watermelon cubes (about 1/2 small seedless watermelon)
1/2 cup shredded and sweetened coconut
1 cup blueberries
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.