The glorious colors used here make this a great summer salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
- 8 to 10 cups fresh melon cubes
- 1 to 2 tablespoons white corn syrup
- 1 pint fresh strawberries, halved
- 2 cups fresh pineapple chunks
- 2 oranges, sectioned
- Fresh mint leaves, optional
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired. Yield: 3-4 quarts.
Originally published as Fresh Fruit Bowl in Reminisce March/April 1992, p33
Reviews for Fresh Fruit Bowl
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Reviewed May. 8, 2016
"I omit the corn syrup and use honey, agave or just fruit juice. Delicious!"
Reviewed May. 16, 2009
"Wonderfully fresh and tasty addition to any meal."