Fruit Salad With Lemon Thyme
Per ServingFruit Salad With Lemon Thyme |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1/2 cup | ||
| Calories | 35 | |
| Fat | 0 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 1 | g |
| Sugars | 7 | g |
| Cholesterol | 0 | mg |
| Sodium | 10 | mg |
| Potassium | 185 | mg |
| Protein | 1 | g |
| Phosphorus | 15 | mg |
| Choices: Fruit 0.5 | ||
- Makes: 8
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
Ingredients
| 2 | cups | cantaloupe chunks (1/2-inch pieces) |
| or 2 cups melon balls (about 1 1/2 lbs.) | ||
| 1 | cup | hulled, washed, and sliced strawberries |
| 1 | cup | washed, halved red grapes |
| 2 1/2 | Tbsp. | fresh lime juice |
| 2 | Tbsp. | minced fresh lemon thyme, lemon verbena, or lemon balm |
| Edible flowers for decoration, such as nasturtium, lavender, and thyme (optional) |
Directions
- In a decorative, food-safe bowl, combine the cantaloupe, strawberries, and red grapes.
- Mix the lime juice and the lemon thyme. Add the juice mixture to the fruit and mix gently. Cover and refrigerate for 20 minutes.
- If desired, garnish the fruit salad with edible flowers.
