Mexican Fruit Salad with Honey-Lime Dressing
Honey and citrus juices turn plain fruit into party fare.
Sara Remington for “The Back in the Swing Cookbook
1 cup chopped fresh mango, papaya or cantaloupe
1 cup fresh blueberries
1 cup chopped fresh honeydew melon or kiwi
1 cup fresh pineapple chunks
1 cup seedless red or green grapes
1 tablespoon fresh orange zest
½cup fresh orange juice
1 tablespoon fresh lemon juice
1/3 cup honey
¼ cup fresh lime juice
Combine mango, blueberries, honeydew, pineapple and grapes in a large bowl. Stir together the orange zest, orange juice and lemon juice in a small bowl, then pour over the fruit. Toss gently to blend. Cover and refrigerate until ready to serve.
Immediately before serving, whisk together honey and lime juice in a small bowl. Pour over the salad and toss to blend. Serve salad in glass dishes.
"The Back in the Swing Cookbook" by Barbara C. Unell and Judith Fertig (Andrews McMeel Publishing, 2012)
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