FRUIT SALAD

¾ Cup fresh blackberries or blueberries
¾ Cup fresh raspberries
1 Cantaloupe or honeydew melon
1 Lime
6 Fresh mint leaves, shredded

Quarter melon and remove seeds. Using a thin, sharp knife, remove the skin from the melon quarters. Cut each quarter crosswise into ½-inch-thick slices and place in a medium serving bowl. Scatter raspberries and blackberries over the top.

Grate the lime zest (green part only). You should have about 1 teaspoon. Scatter the zest over the fruit and squeeze the lime juice over the top. Scatter mint leaves over the top and serve at once, or cover and refrigerate up to 4 hours.

Serving size: 1 Cup
Calories: 49
Fat: 0.4 g
Cholesterol: 0 mg
Carbohydrate: 11.89 g
Protein: 1 g
Sodium: 9.1 mg

TIP:
The great thing about fruit salad is that you can use any fruit available to you. Replace melon with peaches or nectarines , the raspberries with strawberries etc.

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