This colorful fruit salad gets its punch from the great balance of tart fruits, lime juice, and bite-size pieces of sweet pound cake.
Ingredients
FRUIT SALAD
- 1 tablespoon orange zest
- 1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
- 2 tablespoons freshly squeezed lemon juice
- 1 apple
- 1 pear
- 1 banana
- 1 peach
- 1 nectarine
- 3/4 cup melon (such as honeydew or cantaloupe)
- 1 cup pineapple chunks
- 3/4 cup seedless red or green grapes, cut in half
- 1 cup strawberries, hulled and quartered
- 1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
- 1/3 cup honey
- 1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
- To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
- Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
- Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Mix thoroughly before serving.
- To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
- To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
- Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
- Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
- Sauté for 1 to 2 minutes or until golden.
- Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
