Fresh Fruit and Mint Salad
Combine spring's first strawberries with winter fruit standouts like mango, banana and orange for a fresh, colorful salad. Dress the salad with orange liqueur, honey and mint.
Serving size: 4
Calories per serving: 122
1 papaya or mango
1 cup strawberries
2 navel oranges
3 tablespoons honey
1 tablespoon grand marnier, optional
3 to 5 sprigs fresh mint
1 cup raspberries or blueberries
Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.