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Minted Fruit Salad Recipe
Minted Fruit Salad Recipe photo by Taste of Home

Minted Fruit Salad Recipe

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Filled with the season’s best and freshest fruit, this salad shouts, “summer.” The hint of mint adds a refreshing note to the colorful compote.—Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 6 servings

Ingredients

  • 1 cup unsweetened apple juice
  • 2 tablespoons honey
  • 4 teaspoons finely chopped crystallized ginger
  • 4 teaspoons lemon juice
  • 4 cups cantaloupe balls
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 2 teaspoons chopped fresh mint leaves

Nutritional Facts

1 cup equals 113 calories, 1 g fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 28 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Directions

  1. In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool.
  2. In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat. Yield: 6 servings.
Originally published as Minted Fruit Salad in Country Woman 2012, pJune/July

Nutritional Facts

1 cup equals 113 calories, 1 g fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 28 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

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