Home > Recipes > Summer Fruit Salad for 2

Summer Fruit Salad for 2 Recipe

“My friends are always requesting this salad.” Colorful slices of fruit get dressed up with a simple sauce of citrus juices and honey. Anneliese Deising - Plymouth, MI

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Summer Fruit Salad for 2 Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Summer Fruit Salad for 2 Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1/2 medium navel orange, peeled and sectioned
1/2 medium kiwifruit, peeled and sliced
1/3 cup halved seedless red grapes
1/4 cup sliced peeled apple
1/4 cup diced honeydew
1/4 cup fresh blueberries
1 tablespoon orange juice
1-1/2 teaspoons honey
3/4 teaspoon lime juice
1/3 cup sliced ripe banana

Directions

In a small salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add banana just before serving. Serve with a slotted spoon. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 114 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 29 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 2 fruit.

Originally published as Summer Fruit Salad for 2 in Simple & Delicious May/June 2009

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.