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ShareMint-Infused Fruit Salad
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Makes: 11
servings
Serving size: 1 cup
Yield: 11 cups
Yield: 11 cups
Start to Finish:
20 mins
Ingredients
- 3 cups peeled and cubed honeydew melon
- 1 pint fresh strawberries, quartered
- 1 ounce can (20 oz.) pineapple chunks, drained
- 2 cups peeled and cubed cantaloupe
- 1 grapefruit, sectioned
- 1 navel orange, sectioned
- Fresh mint leaves
Directions
Combine all ingredients, except mint, in a large bowl. With your hands, tear up several mint leaves (about 5 leaves for every cup of fruit) and stir until well blended. Cover and chill at least 3 hours or overnight. When ready to serve, remove torn mint leaves and stir in a few small, fresh leaves for garnish. Makes 11 cups.
Nutrition Facts
- Servings Per Recipe 11
- Calories(kcal)80,
- Protein(gm)1,
- Carbohydrate(gm)20,
- Fat, total(gm)1,
- Dietary Fiber, total(gm)2,
- Sodium(mg)8,
- Percent Daily Values are based on a 2,000 calorie diet
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