Fruit Salad

Recipe from 1,000 Lowfat Recipes by Terry Blonder Golson.

Core ingredients

• 2-3 pound mellon (honeydew, cantaloupe, watermelon, etc.)
• 1 pound seedless grapes (about 3 cups)
• 2 oranges
• 2 apples or pears
• Juice of one small lime
• 2 Tbsp minced fresh mint (optional)

Additional ingredients

Any of the following soft/delicate fruits can be added to the ingredients above just before serving:

• 1 cup berries (strawberries, raspberries, blueberries, blackberries, etc.)
• 2 kiwi, peeled and cut into chunks

Preparation

1. Cut the melon in half, scrape out the seeds and use a mellon baller to remove the flesh. Or peel the melon, cut in half, scoop out the seeds, and cut the melon into cubes.
2. Put the melon pieces into a large bowl. Watermelon is excellent in fruit salads, although the seeds can be annoying. If it is a big piece of melon, do this in chunks. The seeds are not dispersed throughout the fruit, but grow in a line. Cut the melon straight through that line, exposing the seeds. Then cut off the section with the seeds. You can discard this or you can take the time to pick out the seeds.
3. Wash the grapes well, then pluck them off their stems and add them to the bowl.
4. Peel the oranges with a sharp knife, removing the bitter white pith along with the peel. Slice the oranges into rounds or cut them into cubes. Pick out the seeds, if any. Add the orange pieces to the bowl.
5. Wash the apples or pears, then cut them into 4 or 8 segments. Remove the core from each piece. Cut the segments into cubes. Toss them with the fruit salad.

Nutritional information

Makes 6 servings, each having 120 calories, 2g protein, 0.5g fat, 30g carbohydrates, 4g fiber and 15mg sodium.

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