April 10, 2012
Honey Mint Fruit Salad
First things first, are there any other Mrs. Meyer*s Clean Day product fans out there? I’ve been officially obsessed for quite some time now, but since I’ve never written about it you’d only know it by seeing my Products I Love board on Pinterest.
Fact: All products are earth-friendly, cruelty-free, and not tested on animals.
Fact: All scents are aroma-therapeutic made from essential oils, fresh flowers and herbs.
Fact: Occasionally, particular scents go on sale and I buy any product I can, whenever I can, in any scent I can.
It’s funny to say, but Mrs. Meyers actually helps me enjoy cleaning. I know – I’m a weirdo – but I’m sure I’m not alone on this.
Honey Mint Fruit Salad
My family and I are all fans of fresh fruit, so it didn’t come to my surprise when the fruit salad Scott and I brought over for Easter was a huge success.
A little bit of mint, honey and yogurt can go a long way to give fruit an extra bit of sweetness. My mouth is watering just talking about this dish, so let’s just dive right into it!
2 red apples
1 bunch purple grapes – halved
half a cored pineapple
2 cups fresh strawberries
1 pint blueberries
1 pint raspberries
1 cup low-fat vanilla yogurt
3 tbsp honey
1 tbsp fresh mint leaves
3 tbsp orange juice
prep time: 20 minutes
Start by finely chopping the mint for the yogurt dressing.
Combine yogurt, honey, orange juice, and mint in a small mixing bowl.
Stir well to blend ingredients and place in the refrigerator to cool.
*Tip: If you’re taking the dish with you, make the dressing in a to-go container and stir it in when you arrive (to avoid sogginess).
Start on the fruit salad by chopping fruit. In a large serving bowl, combine the fruit you desire.
You can substitute almost any fruit you’d like, but I would stay away from using watermelon (for being so watery), bananas or anything that gets soggy quickly.
I usually like to include blackberries, but replaced them with purple grapes, since they are less expensive.
If they’re affordable I try to add as many berries as possible, since they’re the lowest in sugar and seem to be a standard favorite.
At the last minute, I added pineapple – per Scott. After pouring some of the mint in, this is when we got the idea of adding the dressing later.
*Tip: To help preserve fruit, squeeze the juice of half of a lime or lemon into the bowl and mix.
Your fruit salad is now ready for the dressing.
Cover with saran wrap to where you’re going, or mix in dressing to serve!