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Fresh Fruit Bowl (16)

Source of Recipe

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Fresh Fruit Bowl (16)

Reminisce March/April 1992
Prep: 15 min. + chilling
Yield: 3-4 quarts. (16 servings.)

The glorious colors used here make this a great summer salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Ingredients:
• 8 to 10 cups fresh melon cubes
• 1 to 2 tablespoons white corn syrup
• 1 pint fresh strawberries, halved
• 2 cups fresh pineapple chunks
• 2 oranges, sectioned
• Fresh mint leaves, optional

Directions:
1. In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

3/4 cup equals 55 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.