Summer fruit salad
Prep Time
Price Per Serving
Cooking Mode
20 mL (4 tsp.) tsp. lime zest
80 mL(⅓ cup) cup lime juice
45 mL (3 tbsp.) tbsp honey
10 fresh mint leaves, snipped
500 mL (2 cups) cup cubed honeydew melon
500 mL (2 cups) cup cubed Lemon Drop melon
250 mL (1 cup) cup blackberries
500 mL (2 cups) cup blueberries
5 peaches, thinly sliced
½ cantaloupe, thinly sliced
250 mL (1 cup) cup pitted cherries
500 mL (2 cups) cup whole raspberries
20 mL (4 tsp.) tsp. lime zest
80 mL(⅓ cup) cup lime juice
45 mL (3 tbsp.) tbsp honey
10 fresh mint leaves, snipped
500 mL (2 cups) cup cubed honeydew melon
500 mL (2 cups) cup cubed Lemon Drop melon
250 mL (1 cup) cup blackberries
500 mL (2 cups) cup blueberries
5 peaches, thinly sliced
½ cantaloupe, thinly sliced
250 mL (1 cup) cup pitted cherries
500 mL (2 cups) cup whole raspberries
Directions
1Mix together the mint syrup ingredients in a small bowl and set aside.
2Combine the honeydew and Lemon Drop melon in another small bowl with one quarter of the reserved mint syrup, about 30 mL (2 tbsp.). Transfer to the bottom of a serving bowl.
3Combine the blackberries and blueberries in the same small bowl with one quarter of the mint syrup, about 30 mL (2 tbsp.). Place on top of the melon cube layer.
4Combine the peaches and cantaloupe in the same small bowl with another one quarter of the mint syrup, about 30 mL (2 tbsp.). Place on top of the blackberry-blueberry layer.
5Combine the cherries, raspberries, and remaining mint syrup together in the same small bowl. Use it to make the top layer.
6Refrigerate for one hour before serving.
Disclaimer
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Personal Note
Personal Note