- - Core ingredients:
- - 2- to 3-pound melon (honeydew, cantaloupe, watermelon, etc.)
- - 1 pound seedless grapes (about 3 cups)
- - 2 oranges
- - 2 apples or pears
- - Juice of one small lime
- - 2 tablespoons minced fresh mint (optional)
Additional ingredients (to be added just before serving):
- - Any of the following soft/delicate fruits can be added to the core ingredients listed above.
1 cup berries (strawberries, raspberries, blueberries, blackberries, etc.)
- - 2 kiwi, peeled and cut into chunks
1) Cut the melon in half, scrape out the seeds and use a melon baller to remove the flesh. Or peel the melon, cut it in half, scoop out the seeds, and cut the melon into cubes. Put the melon pieces in a large bowl. Watermelon is excellent in fruit salads, although the seeds can be annoying. To get rid of watermelon seeds, cut the watermelon off its rind. If it is a big piece of melon, do this in chunks. The seeds are not dispersed throughout the fruit, but grow in a line. Cut the melon straight through that line, exposing the seeds. Then cut off the section with the seeds. You can discard this or you can take the time to pick out the seeds.
2) Wash the grapes well, then pluck them off the stems and add them to the bowl.
3) Peel the oranges with a sharp knife, removing the bitter white pith along with the peel. Slice the oranges into rounds or cut them into cubes. Pick out the seeds, if any. Add the orange pieces to the bowl.
4) Wash the apples or pears, then cut them into 4 or 8 segments. Remove the core from each piece. Cut the segments into cubes. Toss them with the fruit salad.
Calories 180; Carbohydrates 44g; Fat 1g; Protein 3g; Recipe Yield 6 servings
Author Recipe adapted from 1,000 Lowfat Recipes by Terry Blonder Golson