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Four-Fruit Salad Recipe

With a honey glaze and a hint of mint, this fresh fruit medley captures summer’s mouthwatering flavors. —Kristin Rimkus, Snohomish, Washington

This recipe is:

Healthy

Quick

Diabetic Friendly

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Four-Fruit Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

4 cups fresh raspberries
4 medium plums, coarsely chopped
4 medium apricots, coarsely chopped
2 medium peaches, coarsely chopped
2 tablespoons minced fresh mint
2 tablespoons honey

Directions

In a large bowl, combine the first five ingredients. Drizzle with honey and toss to coat. Refrigerate until chilled. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 55 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 13 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchange: 1 fruit.

Originally published as Four-Fruit Salad in Healthy Cooking August/September 2010, p28

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Four-Fruit Salad

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Reviewed on Mar. 04, 2012 by Pinstripes

Very good. Couldn't find fresh apricots, so I just did without them.

Reviewed on Aug. 07, 2010 by BruceNewcomer

While mint is a popular addition to many fruit recipes these days, I made this salad with mint's cousin - basil! I like the combination of the three stone fruits. For variety, the fourth fruit could be another berry (blackberry, blueberry) or other fresh fruit (apple, pear, grapefruit, clementine).