American · Dessert
Mixed Fresh Fruit Salad with Mint and Lime
A bright, no-cook bowl of strawberries, pineapple, kiwi, blueberries and raspberries tossed in warm honey-lime syrup, finished with chia seeds for a fibre boost and fresh mint for lift. Built light on purpose: no cream, no added fat, just fruit, acid and a whisper of sweetness doing all the work.
$1
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
97Calories
1.7gProtein
1.4gFat
22gCarbs
14.5gSugar
4.7gFiber
3mgSodium
0mgChol
0.1gSat Fat
246mgPotassium
47mgCalcium
0.8mgIron
0mcgVitamin B12
71.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Crisp Sauvignon Blanc
local
Sweet Tea with Fresh Mint
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Hull and quarter the strawberries, dice the pineapple, and peel and slice the kiwi into half-moons; add to a mixing bowl with the whole blueberries and raspberries.
2
Squeeze the lime juice into a small bowl, warm the honey slightly so it loosens, then whisk the two together.
3
Pour the lime-honey mixture over the fruit and toss gently with a spoon to coat evenly without crushing the berries.
4
Cover the bowl and chill for 15 minutes to let the flavours meld and the juices pool slightly.
5
Just before serving, scatter the chia seeds over the salad and fold through once, then finish with the mint chiffonade.
6
Divide between two chilled bowls and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g hulled and quartered strawberry
- 2.5 oz70g diced pineapple
- 1.8 oz50g peeled and sliced into half-moons kiwi
- 1.4 oz40g whole, rinsed blueberry
- 1.1 oz30g whole, rinsed raspberry
- 0.4 oz12g freshly squeezed lime juice
- 0.1 oz3g finely chiffonade mint
- 0.4 oz10g warmed slightly to loosen honey
- 0.2 oz6g whole, stirred through just before serving chia seeds
