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Honeydew Fruit Salad

Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 4-1/2 teaspoons cornstarch
  • 1 large honeydew melon, 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.
Nutrition Facts
3/4 cup: 117 calories, 1g fat (1g saturated fat), 0 cholesterol, 22mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fruit.

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