Mint jelly transforms a bowl of fruit into a very refreshing salad.
No limit to the many fruit choices would work in this salad.
Minted Fruit Salad
Number of Servings: 4
1 cup (250 mL) honeydew cubes or balls
1 cup (250 mL) cantaloupe cubes, or balls
2-3 fresh plums, unpeeled, pitted, and sliced into wedges
1 fresh (ripe, but firm) nectarine or peach, unpeeled, pitted and sliced into wedges
¼ cup (60 mL) feta cheese, crumbled
Fresh mint leaves
2 tablespoons (30 mL) mint jelly, melted
2 teaspoons (10 mL) white balsamic, or apple cider vinegar
1 tablespoon (15 mL) fresh lemon or lime juice
1 teaspoon (5 mL) lemon or lime zest
½ teaspoon (2.5 mL) honey or sugar
2-3 tablespoons (30-45 mL) vegetable or grapeseed oil
- Prepare vinaigrette: Combine all vinaigrette ingredients in a large salad bowl. Season to taste.
- Just before serving, add fruit to vinaigrette. Gently stir to combine. Fold in chopped fresh mint leaves.
- At serving time, top with some crumbled feta cheese; garnish with a mint leaf.
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