Colorful fruit salad

For 4 servings
  • 6 stem (s) mint
  • 1 untreated lime
  • 3 TL Honey
  • 2 nectarines (approx. 120 g each)
  • 2 smaller apples (approx. 150 g each)
  • 100 g raspberries
  • 2 (à 50 g) Kiwis
  • 1 (approx. 300 g) small mango
  • 1 (400 g) column watermelon
  • 1 (approx. 350 g) baby pineapple
20 minutes
Wash the mint, pat dry and put 4 stalks of mint aside to decorate. Pluck the remaining mint leaves from the stems and cut into fine strips. Wash the lime with hot water, rub dry and rub off the peel. Halve and squeeze the lime. Mix the mint strips, lime juice and zest with the honey in a bowl. Wash the nectarines and apples and pat dry. Stone the nectarines. Core the apples. Cut both into wedges and mix with the marinade. Sort the raspberries. Peel the kiwis, cut in half lengthways and slice. Cut the mango from the stone. Peel the pulp and cut into slices. Cut small balls out of the melon with a ball cutter. Peel and quarter the pineapple and cut out the stalk. Cut the pineapple into pieces. Add the prepared fruit to the bowl, mix and marinate briefly. Arrange the fruit salad on plates, decorate with mint
Wait 5 minutes
1 portion approx:
  • 190 kcal
  • 790 kJ
  • 2g protein
  • 1 g fat
  • 40 g carbohydrates


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