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Fruit Salad with Citrus-Mint Dressing

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: about 1 1/3 cups)
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.

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

Nutrition 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

How to Make It

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

  2. 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.