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Mint-Infused Fruit Salad

Makes: 11  servings
Serving size: 1  cup
Yield: 11 cups Start to Finish 20 mins


  • 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


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