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Honeydew Fruit Salad

 Honeydew Fruit Salad
Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.
8 ServingsPrep: 15 min. + chilling


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 4-1/2 teaspoons cornstarch
  • 1 large honeydew, cut into balls or cubes
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 tablespoon minced fresh mint


  • Drain pineapple, reserving juices; set pineapple aside. In a small
  • saucepan, combine cornstarch and pineapple juice until smooth. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Cover and
  • refrigerate until cool.
  • In a large serving bowl, combine the honeydew, oranges, mint and
  • reserved pineapple. Stir in pineapple juice mixture. Cover and
  • refrigerate until serving. Yield: 8 servings.
Nutritional Facts: One serving (3/4 cup) equals 117 calories, tract fat (trace saturated fat) 0 cholesterol, 22 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 fruit.