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Fresh Fruit Salad with Honey-Rum Dressing
- Makes: 8 to 10 servings
Up to 3 hrs
Fruit is something you stop and savor at the Victorian Thanksgiving feast offered at The Historic Holly Hotel in Holly, Michigan. Mint, lime juice, rum and honey bathe the fruit in fresh flavors.
snipped fresh mint
rum or orange juice
large cantaloupe or honeydew melon
strawberries, hulled and halved or quartered
green and/or red seedless grapes
kiwi fruit and/or golden kiwi fruit, peeled and cut into 1/2-inch pieces
For the dressing, in a large bowl, whisk together mint, lime juice, rum and honey. Set aside.
Cut cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp. Add melon balls, strawberries, grapes, and kiwifruit to dressing; toss lightly to coat. Let stand for 15 minutes to allow flavors to blend. (To make ahead, cover and chill for 3 hours in the refrigerator.) Makes 8 to 10 side-dish servings.
(Fresh Fruit Salad with Honey-Rum Dressing)
Servings Per Recipe 8, cal. (kcal) 146, fiber (g) 4, carb. (g) 31, pro. (g) 2, Fat, total (g) 1, sodium (mg) 10