1
3 kiwis
1 ripe but firm mango
1 small papaya
1/2 cantaloupe
1/2 pint strawberries
1 lime
4 tsp honey
1/4 cup finely chopped fresh mint
Peel kiwis. Peel mango. Slice fruit from stone in long thick pieces. Peel papaya. Cut in half and scoop out and discard seeds. Peel cantaloupe and discard seeds. Chop fruit into 1/2-inch (1-cm) pieces. Place in a large bowl. Hull berries. Slice into quarters or eighths, then stir into mixture.
Finely grate 1 tsp (5 mL) peel from lime and squeeze out 3 tbsp (45 mL) juice. Place both in a small bowl and stir in honey. Pour over fruit and sprinkle with mint. Gently stir to evenly mix. Great on its own, or spoon over yogurt or ice cream or use as a topping for dessert pizza or pound cake. Salad will keep well, covered and refrigerated, up to half a day. Mint will darken and fruit will soften as it sits.
Calories 77, Protein 1.1g, Carbohydrates 19.4g, Fat 0.4g, Fibre 2.9g, Sodium 7mg.
The quintessential summer salad: richly coloured, sweet juicy melon and berries at their refreshing best. Since this recipe makes a lot of salad, treat your friends to good taste and health or halve the ingredients.
For a zesty salad, stir in ground ginger or ground coriander or cinnamon. And for a savoury take, simply add sliced green onions or pickled jalapenos and chopped fresh basil. A perfect compliment to serve with grilled chicken or fish.