Fruit Salad with Citrus-Mint Dressing Recipe Print Page

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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)

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.

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