In these oatmeal and dried cranberry cookies, the mild orange flavor is an unanticipated but welcome surprise.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup cubed seeded watermelon
- 1 cup seedless grapes
- 1 cup cubed cantaloupe
- 1 cup hulled and quartered strawberries
- 1 cup peeled and quartered kiwi
- 1 cup fresh blueberries
- 3 sprigs fresh mint
- 2 teaspoons white sugar
- 3 tablespoons fresh lime juice
Instructions
- Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.
- Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.
- Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.
Reviews
I doubled the recipe for a bbq and it was success.
increased the sugar, removed the mint leaves!! So good
I have made this often and it’s always a huge hit – however I always substitute the mint out and use fresh basil and when possible the basil I grow. Either way the Basil is yummy. I never made it with mint.
super yummy. I changed out the cantaloupe and blue berries for canned mandarin Oranges and doubled the mint since I love mint .
It’s good but don’t make it too far ahead. I made it 48 hours in advance and the fruit didn’t hold up as well as I’d hoped in the dressing. Still very tasty though.
I needed to make this a day ahead, so I mixed the fruit ahead of time, covering and refrigerating overnight. I added raspberries and mango for their taste and bright color. Then, I muddled the mint and sugar and added the lime juice and refrigerated that overnight also (separately from the fruit.) I poured the mint/sugar/lime juice mixture over the fruit mix the next morning, pressing the mint leaves into the strainer to get out all the juice. (Then I threw out the mint leaves.) I refrigerated a few hours, stirring once, until lunch.I brought it to room temperature before serving (about 30 minutes), stirring once before serving. It was very good, pretty and with a hint of mint, and my guests loved it. That said, I think it would be best made and served in the same day. It looked and tasted good – and it would have looked and tasted spectacular if a few hours fresher. Use all the mint leaves you can – I used one whole package from the herb section in the grocery store. Next time, I will use more mint leaves and more lime juice, as well as the additional one tsp sugar recommended by others. This is a recipe I will perfect over time – and it will be worth it!
loved this and so did everyone else.
I used just a drop of mint extract instead of the sprigs but it was too faint to really taste at all. But it was good, everyone liked it a lot.
Initially made it as a cool and refreshing snack after early morning hiking. Wife and I both love it, shared with some friends, NOW I get requests !! Beat out my homemade Raspberry Cobbler in number of requests !!! NEVER would have thought it.
increased the sugar, removed the mint leaves!! So good
I really liked this recipe. It had a lot of flavor and it is really easy to put together if you want a quick fruit salad.
Made for Christmas morning with kiwis, raspberries, and strawberries. Muddled the mint in the sugar/syrup and left whole so I could pull it out in the morning before serving. That was a very good idea as the mint had turned brown and was gross looking. Mint flavor was there, but not extreme. Would make again.
To simplify I used Roses Mojito Mix in place of lime, mint. I still added 2T sugar in Roses till dissolved before adding to fruit. It all depends on the sweetness in the fruit to determine the amount of sugar.
It was good, but it didn’t have enough of a mint flavor. I will chop the mint next time.
For an adults only salad, I added some rum (about 1 oz) which gave it a little kick.
Excellent flavor for a hot summer day! I used what I had on hand – strawberries, blueberries, peaches, kiwi and bananas. It was a hit with everyone!
Great! We’ll make it again. I had mojito mint growing that was a big plus.
Had to double the sauce followed another reviewers suggestion .
No changes and I would make it again!
Love this salad. Only reason for 4 stars was because I changed it a bit. I grow lemon balm so I used that instead of mint. Added a nice lemon/lime flavor. Muddled it with the sugar. Used additional fresh summer fruits. I’ve made this a few times and it’s always a big hit.
This salad was a big hit at the bridal shower I made it for. I had to rush to get it assenbled and chilled for an hour so I used bottled lime juice in double the recipe amount, doubled the (trimmed) mint sprigs, and four times the sugar. It came out perfectly, minty and sweetly tart. I tossed out the mint sprigs before spooning the salad into a serving bowl.