Mint-Infused Fruit Salad

Makes: 11 servings
Serving size: 1 cup
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

1. 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
cal.(kcal)80,
Fat, total(g)1,
carb.(g)20,
fiber(g)2,
pro.(g)1,
sodium(mg)8,
Percent Daily Values are based on a 2,000 calorie diet

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