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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Fruit Salad with Citrus-Mint Dressing

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.

Cooking Light APRIL 2005

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


  • 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


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.

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

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Fruit Salad with Citrus-Mint Dressing recipe