Sweet Margarita! Fruit Salad
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
1 large watermelon1 medium cantaloupe1 fresh pineapple1 pint fresh blueberries1 mango1/4 cup honey1/4 cup frozen limeade concentrate or frozen margarita mixer, partially thawed1/2 teaspoon pure vanilla extract1/2 teaspoon rum extract1 teaspoon poppy seeds1/2 teaspoon ground nutmeg1 teaspoon ground ginger
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.
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.
Nutritional Info 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
Member Reviews