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.

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

bigalotbunches's Review

Mleigh
August 02, 2014
I made this for a dessert gathering at a friend's house. I am trying to cut down on sugar and wanted to bring something healthy to eat. I'm happy to say I didn't miss eating the other desserts. The mint makes this fruit salad so refreshing! Instead of sugar I used agave nectar. And I used the fruit I had on hand: strawberries, blueberries, banana, watermelon. This would be good with any fruit!

carolfitz's Review

bigalotbunches
September 06, 2009
Made to recipe. Gorgeous presentation, great flavors. Served with slices of CL's garden harvest cake (toasted) and orange-peach-mango mimosas.

Mleigh's Review

carolfitz
April 20, 2009
I've made this recipe a couple of times. I love the mint in the dressing (and ordinarily, I'm not a huge fan of mint), and the salad is very pretty.