Fruit Salad with Citrus-Mint Dressing

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 6%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 29.4g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 21mg
  • Calcium: 55mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fruit Salad with Citrus-Mint Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy