Ornish: Summer Fruit Salad With Lime And Mint

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* Exported from MasterCook *

 

Summer Fruit Salad With Lime And Mint

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 170

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Salads, Fruit

 

Amount Measure Ingredient -- Preparation Method

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1 Crenshaw or cantaloupe or honeydew melon

3/4 cup fresh raspberries

3/4 cup fresh blackberries or blueberries

1 lime

6 fresh mint leaves -- shredded

 

SERVES 6

 

It would be hard to imagine a more refreshing end to a meal than this

lovely fruit salad. Choose a pretty platter or shallow bowl to serve it in.

 

Quarter melon and remove seeds. Using a thin, sharp knife, remove the skin

from the melon quarters. Cut each quarter crosswise into 1/2- inch-thick

slices and place in a medium serving bowl. Scatter raspberries and

blackberries over the top.

 

Grate the lime zest (green part only). You should have about 1

teaspoon. Scatter the zest over the fruit and squeeze the lime juice over

the top. Scatter mint leaves over the top and serve at once, or cover and

refrigerate up to 4 hours.

 

TIP: Take advantage of whatever fresh summer fruit is available to you to

vary this salad. Replace the melon with peaches or nectarines, for

example. Replace the blackberries with figs. Aim for contrasting tenures

and colors.

 

Serving size: 1 cup. Calories: 48.8, Fat: 0.4 g, Cholesterol: 0 mg,

Carbohydrate: 11.89 g, Protein: 1.0 g, Sodium: 9.1 mg.

 

 

 

 

 

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