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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.3 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.7 g

View full nutritional breakdown of Sweet Margarita! Fruit Salad calories by ingredient
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Sweet Margarita! Fruit Salad

Submitted by: DOWN2SEXY

Introduction

My family says "Sweet Margarita!" when this summer refresher appears on the dinner table. The comment is a reference to the subtle honey-lime dressing on this mixed fruit salad.

Can be served as a side dish or a dessert.
My family says "Sweet Margarita!" when this summer refresher appears on the dinner table. The comment is a reference to the subtle honey-lime dressing on this mixed fruit salad.

Can be served as a side dish or a dessert.

Number of Servings: 24

Ingredients

    1 large watermelon
    1 medium cantaloupe
    1 fresh pineapple
    1 pint fresh blueberries
    1 mango
    1/4 cup honey
    1/4 cup frozen limeade concentrate or frozen margarita mixer, partially thawed
    1/2 teaspoon pure vanilla extract
    1/2 teaspoon rum extract
    1 teaspoon poppy seeds
    1/2 teaspoon ground nutmeg
    1 teaspoon ground ginger

Directions

Cut a thin slice off of one side or end of the watermelon to create a flat base. Cut a section off the top of the watermelon to expose the fleshy fruit . Scoop out the fleshy part of the watermelon and set aside, creating a serving bowl from the rind of the melon.

Cut the watermelon into bite-sized chunks and set aside in a large bowl.

Cut the cantaloupe in half and remove seeds. Cut or ball cantaloupe and add to the bowl.

Clean and core pineapple, cut into bite-sized chunks and add to the bowl.

Wash and drain blueberries and add to the bowl.

Cut mango in half, remove skin and pit, cut into small pieces and add to the bowl.

In a small bowl or glass measuring cup, whisk together honey, limeade, vanilla and rum extracts, poppy seeds, nutmeg and ginger. Whisk until mixture is well-blended and slightly frothy.

Pour dressing over fruit and toss well to mix fruits and coat evenly with dressing. Cover and chill for 1 to 2 hours.

To serve, use a slotted spoon to transfer fruit salad to watermelon serving bowl. Garnish with sprigs of fresh peppermint, if desired.

Makes approximately 24 1-cup servings. Leftovers will hold very well for several days in the refrigerator in airtight container.


Number of Servings: 24

Recipe submitted by SparkPeople user DOWN2SEXY.






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