| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Summertime Fruit Salad

1/2 cup orange juice
1/4 cup honey
1 pint basket California strawberries, stemmed and halved
1 half-pint basket raspberries
1 half-pint basket blueberries
2 oranges, peeled and cut into sections
1 cup cantaloupe or honeydew melon balls
3 tablespoons fresh mint leavesCalifornia strawberries, stemmed - divided use
Lettuce leaves

1. In medium bowl whisk juice and honey then add remaining ingredients. Toss gently to combine, chill 1 hour.
2. Spoon salad into 4 individual bowls, dividing equally.

Makes 4 servings.

Nutritional Information: 194 calories; 2 g protein; 1 g fat; 49 g carbohydrate; 5 g fiber; 0 mg cholesterol; 8 mg sodium.

Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.