Monday, August 2, 2010

Honey Lime Fruit Salad

Another winner from Melanie at My Kitchen Cafe, this salad was a perfect compliment to the BBQ chicken and steak we had with a group of friends. I have a hard time with the texture of canned madarin oranges, so I actually opted to use fresh fruit instead of canned. It did make it more expensive, but I didn't mind. To me, there is nothing better than fresh fruit during the summer! Yum!

Honey Lime Fruit Salad

1 (20 oz.) can pineapple chunks, drained well (I used one small fresh pineapple, peeled and diced)

1 can mandarin oranges, drained well (I used 2 fresh oranges, peeled and diced)

2-3 ripe kiwi, peeled and sliced into thick half moons

1 cup green grapes, halved

1 cup strawberries, quartered

Zest from one lime (I also added a squeeze or two of fresh lime juice)

about 1 tablespoon2 tablespoons honey

1 teaspoon poppy seeds (optional- I left them out)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

**Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn't affect the taste at all but is a slight bummer for presentation.

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