Summer Fruit Salad with Lime and Mint

Berries and cantaloupe are livened up with lime and mint in this healthy dessert.

By Dean Ornish, MD

From Everyday Cooking With Dr. Dean Ornish

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You Will Need
1 Crenshaw, cantaloupe, or honeydew melon
3/4 cup fresh raspberries
3/4 cup fresh blackberries or blueberries
1 lime
6 fresh mint leaves, shredded

What to Do
1. Quarter melon and remove seeds. Using a thin, sharp knife, remove the skin from the melon quarters. Cut each quarter crosswise into 1/2-inch-thick slices and place in a medium serving bowl. Scatter raspberries and blackberries over the top.

2. Grate the lime zest (green part only). You should have about 1 teaspoon. Scatter the zest over the fruit and squeeze the lime juice over the top. Scatter mint leaves over the top and serve at once, or cover and refrigerate up to 4 hours.

Serves 6

Serving size: 1 cup
Calories: 48.8
Fat: 0.4 grams
Cholesterol: 0 milligrams
Carbohydrate: 11.89 grams
Protein: 1.0 grams
Sodium: 9.1 milligrams

From Everyday Cooking With Dr. Dean Ornish

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Summer Fruit Salad with Lime and Mint

Berries and cantaloupe are livened up with lime and mint in this healthy dessert.

From Everyday Cooking With Dr. Dean Ornish

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