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Rainbow Fruit Salsa

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Play Like a Girl

Rainbow Fruit Salsa

Name: Rainbow Fruit Salsa
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 3 limes, juiced; 1 cup honey; 1 cup fresh mint leaves, plus additional for garnish; 1 cup blueberries, halved; 1/2 cup pomegranate seeds; 1 ruby red grapefruit, segmented and diced; 1 kiwi, finely diced; 1 mango, finely diced

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Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Ingredients

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Mint Lime Simple Syrup:

3 limes, juiced

1 cup honey

1 cup fresh mint leaves, plus additional for garnish

Salsa:

1 cup blueberries, halved

1/2 cup pomegranate seeds

1 ruby red grapefruit, segmented and diced

1 kiwi, finely diced

1 mango, finely diced

Directions

Watch how to make this recipe.

For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint.
For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.