| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 limes, juiced
- 1 cup honey
- 1 cup fresh mint leaves, plus additional for garnish
- 1 cup blueberries, halved
- 1/2 cup pomegranate seeds
- 1 ruby red grapefruit, segmented and diced
- 1 kiwi, finely diced
- 1 mango, finely diced
Instructions
- For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint.
- For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 8 g |
| Sugar | 94 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 14 mg |
Reviews
This was light and delicious. I’ve served it with cinnamon-sugar baked corn tortillas. Yummy.