I love summertime. The sun, swimming, slightly slower pace and many cook-outs. Fruit salad is a staple around here. Fruit is abundant, delicious, cold and packed with nutrition. Yes fruit has sugar. No you do not have to worry about it and here’s why:

• Fiber-fruit is high in fiber. It slows down the absorption of the sugars plus helps keep things moving down there.
• Low calorie-even “calorie bombs” like bananas, pineapple, mangos or grapes clock in lower than a serving of Wheat Thins. Who eats just one serving of Wheat Thins?
• Nutrient rich-fruits are abundant in essential vitamins like C, B vitamins and potassium.

Enjoy your fruit addiction guilt free. It’s delicious, cooling, easy to make in bulk and eat for dessert all week long. To pick a ripe sweet pineapple I attempt to pull a leaf from the very middle of the bunch. If it comes out easily, it’s ripe. If it requires any effort what so ever, it’s not ready.  Peel the pineapple by first chopping off the bottom and top. Then with your knife, slice off the skin top to bottom in pieces. Then chop of pieces around the core. Then proceed to make into bite size pieces. Slice up your ripe strawberries and make your peaches into bite size peaches, tossing the pits. To make the dressing, in a small bowl juice the lime, add in the honey, and add fine chopped fresh mint. Mix well then pour over the fruit. For the best flavor, cover and chill in the fridge for at least 2 hours.

Refreshing Fruit Salad with Mint and Lime

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Prep Time 10 mins

Total Time 10 mins

Servings 8 servings

Ingredients

  

• 1 pineapple
• 16 oz ripe strawberries
• 4 peaches
• 1 lime
• 1 tsp raw honey or agave nectar
• 4 springs mint leaves

Instructions

 

• On a cutting board, cut your fruit into 1 inch pieces. Place in a bowl.
• Take your lime and zest it completely onto the fruit. Mix in well.
• Finely chop your mint leaves.
• In a small bowl or cup, juice the lime. Add in honey (or agave) and mint leaves. Mix well. Then pour onto the fruit and mix in.
• You can eat right away or let cool in the fridge for 30 minutes.