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Recipe courtesy of Kitchen Sink

Show: Kitchen Sink

Episode: 11 Ways to Win at Summer

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Total:: 15 min
Active:: 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.

My Private Notes

Name: Fruit Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons honey; 1 jalapeno, seeded and minced; 1 lemon, zested and juiced; 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