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Minted Fruit Salad

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


  • 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


  • 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.
  • In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.
Nutrition Facts
1 cup: 113 calories, 1g fat (0 saturated fat), 0 cholesterol, 14mg sodium, 28g carbohydrate (23g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

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Average Rating:
  • Ceege
    May 11, 2020

    This would be so nice for a brunch, which I do for 8 to 10 women every so often. Now with the corona virus, all brunches/lunches are on hold, but I do plan on keeping this recipe for when we are able to resume normal activities. I like the idea of the light sauce that goes on the fruit, rather than just plain fruit in a bowl. When I do finally get to try out this recipe, I will come back and leave a "real" review as to how my guest liked the dish.