Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light April 2005

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

120 calories; calories from fat 6%; fat 0.8g; saturated fat 0.1g; poly fat 0.1g; protein 2.2g; carbohydrates 29.4g; fiber 3.5g; iron 0.9mg; sodium 21mg; calcium 55mg.
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