Morning Fruit Salad
Yield
4 servingsPrep
20 minCook
?Ready
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
cantaloupe
|
*
|
| 2 | each |
kiwi fruit
ripe |
|
| 1 | pint |
strawberries
ripe |
*
|
| ½ | pint |
raspberries
or blackberries, fresh |
*
|
| 3 | tablespoons |
mint leaves
fresh plus 4 sprigs for garnish |
|
| ¼ | cup |
orange juice
freshly squeezed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
cantaloupe
|
*
|
| 2 | each |
kiwi fruit
ripe |
|
| 473 | ml |
strawberries
ripe |
*
|
| 237 | ml |
raspberries
or blackberries, fresh |
*
|
| 45 | ml |
mint leaves
fresh plus 4 sprigs for garnish |
|
| 59 | ml |
orange juice
freshly squeezed |
|
Directions
Scoop out cantaloupe with melonballer and place balls in a bowl.
You should have about 2 cups. Pour any cantaloupe juice in bowl.
Peel kiwi. Cut crosswise into thin slices, then quarter the slices.
Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish.
Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl.
Add raspberries.
Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice.
Toss gently. Refrigerate, covered for ½ hour for flavors to blend together.
Divide salad among 4 bowls.
Garnish each with a whole strawberry and a sprig of mint.
