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
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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