Summer Fruit Salad with Lime and Mint

Summer Fruit Salad with Lime and Mint


  • 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

    How to make it 

  • 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.  Makes six 1/2 cups.

Nutritional Information(per serving)

  • Calories: 48
  • Fat: 0.4g
  • Cholesterol: 0mg
  • Sodium: 9.1mg
  • Carbs: 11.8mg
  • Protein: 1g

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