5 mins
Total time 5 mins Author: Sarah Serves: 4-6 Ingredients 4 cups chopped fruit (I used nectarines, pineapple, blueberries, watermelon and mango) 2 tablespoons fresh lime juice (about 1 lime's worth) 1 teaspoon honey 1 tablespoon chopped fresh mint, plus additional for serving 1 tablespoon chopped crystallized ginger (optional but awesome) Directions In a small bowl, whisk together lime juice, honey and mint until combined. Arrange fruit on a serving dish, or toss together in a bowl. Drizzle lime mixture evenly overtop. Sprinkle with additional mint and chopped ginger (if using). Serve immediately, or keep covered in the refrigerator for up to 1 day 3.2.1311
This appetizing fruitsalad is sure to be enjoyed by all all summer long. In a separate small bowl, combine the ginger, lime juice, and sugar (if using)
StrictlyDelicious – Living allergen-free as deliciously as possible
Cover with damp towel and overwrap in plastic wrap. Fill shallow pan with lukewarm water. In small bowl, stir together chili sauce, lime juice, vinegar and water
All fruit should be washed and dried before being ready for the salad. Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit
A tasty, Low calorie, fresh, citrusy crunchy salad, for lunch or dinner. If you want a hot dish with shrimp, that is also super easy and low calorie, here is my popular Low Calorie Garlic shrimp with Asparagus
The simplicity of this salad lets the luscious flavors of field ripened fruitsand vegetables shine. I have made this salad for many years, often for casual get togethers with friends
Now when I make salads I also like my salads simple, though every once in a while you’ll catch me throwing in some berries, or mangos or some sort of fruit in my salads, I like to stick to simple dressings like olive oil and lemon or balsamic vinegar
pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat
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