If you’ve never had fresh mint in your fruit salad, you are in for a treat! This is the recipe I use at home, which makes about 5 cups; but if I’m going to a potluck or picnic, I will double it. Below the recipe is a list of fruits and “extras” so you can create your own unique fruit salads.
- 1 cup cubed watermelon (remove any seeds)
- 1 apple, cored and chopped (peeled or unpeeled)
- 1 orange, peeled and chopped (remove any seeds)
- 1 cup fresh blueberries
- 1 cup sliced strawberries
- 1 peach or nectarine, pitted and chopped
- 1 large kiwifruit, peeled and chopped
- 1½ teaspoons finely chopped fresh mint
- Toss the watermelon, apple, orange, blueberries, strawberries, peach or nectarine, kiwifruit, and mint together in a large bowl. Eat within one or two days.
Herb options: Add 1 to 2 tablespoons of finely chopped fresh basil or parsley.
Zest: Add some freshly grated ginger, or lemon or lime zest to your salad (a little goes a long way). A Microplane grater (which has very small but sharp holes) works best for zesting. Be sure to always zest your citrus before juicing it.
Spices: Sprinkle a little ground cinnamon, nutmeg, allspice, pumpkin pie spice, or Chinese 5-spice on your fruit salad.
For a light, juicy dressing, stir 1 to 2 tablespoons of orange, lime, grapefruit, tangerine, or lemon juice into your fruit salad (Meyer lemons are extra flavorful).
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