Fruit Salad with Citrus-Mint Dressing

Fruit Salad with Citrus-Mint Dressing Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Serve this potassium-packed fruit salad (662 milligrams per serving) with breakfast or as a light dessert. Use a mini chopper to combine the dressing ingredients--it's the ideal size to blend the small amount of dressing for the salad.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Nutritional Information

Calories 120
Caloriesfromfat 6 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 29.4 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 21 mg
Calcium 55 mg

Ingredients

6 kiwifruit, peeled and cut into 8 wedges
2 cups (1 1/2-inch) cubes honeydew
2 cups (1 1/2-inch) cubes cantaloupe
1 medium papaya, peeled and cut into 1-inch chunks
1 tablespoon sugar
1 1/2 tablespoons mint
1/2 teaspoon finely grated fresh orange peel
2 tablespoons fresh orange juice
1 teaspoon fresh lime juice

Preparation

Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.

Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped. Pour sugar mixture over fruit, and stir gently to coat.

Note:

Maureen Callahan,

April 2005
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