Light and refreshing, this minty, slightly boozy salad is filled with a bounty of vitamin C-packed fruits.
If you want to make this faster, use precut honeydew and leave the grapes whole. Letting the melon balls soak in the rum gives your fruit salad little pops of boozy goodness; use your favorite rum to take it over the top. If you want to make this ahead, make the dressing and assemble the fruit separately; combine about 30 minutes before serving.
1 teaspoon lime zest plus 4 Tbsp. fresh juice (from 2 limes)
2 tablespoons light agave syrup
1 tablespoon chopped fresh mint leaves, plus more for garnish
1/8 teaspoon kosher salt
2 cups green grapes, cut in half
2 cups chopped Granny Smith apples (from 3 small apples)
2 cups peeled sliced kiwi (from 6 medium kiwi)
1 1/2 cups chopped Bartlett pear (from 1 large pear)
Added sugars 2g
Calcium 1% DV
Potassium 4% DV
How to Make It
Place honeydew in a medium bowl, and drizzle with rum; toss gently, and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer melon to a large bowl. Reserve leftover rum and melon juice.
Whisk together lime zest, lime juice, agave syrup, mint, salt, and 1 tablespoon of the reserved rum and melon juice in a small bowl.
Add grapes, apples, kiwi, and pear to bowl with melon. Drizzle lime-rum dressing over fruit, and toss gently until well coated. Top with lime slices and mint; serve immediately.
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