Minted summer fruit salad
Provided by Heather Bauer, R.D., nu-train
2 mangoes, cubed
3 kiwis, cubed
2 nectarines, cubed
1 medium, cantaloupe, cubed (about 2 cups)
1/4 cup fresh mint leaves, finely chopped + a few fresh mint sprigs for garnish
2 Tablespoons honey
Mix chopped mint with honey in a small bowl. Assemble diced fruit in large serving bowl, drizzle mint-honey mixture over fruit, toss and serve. Can be prepared up to 4 hours ahead of time and chilled.
Nutrition Facts: 110 calories, 0g fat, 26g carbohydrate, 3g fiber
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