Kiwi-Strawberry Salad with Lime & Mint
by Kate Heyhoe
Make this refreshing fruit salad at least 30 minutes before serving for the flavors to blend. It also keeps well refrigerated so you can even make it up to 3 hours before. Serve as is, or spoon over pound cake or ice cream.
2 tablespoons fresh lime juice
2 tablespoons honey
2 tablespoons chopped fresh mint
1 pound fresh strawberries, hulled, quartered
4 kiwis, peeled, halved and sliced
Stir lime juice, honey and mint in large bowl until well blended. Add strawberries and kiwis; toss gently to combine. Let stand 30 minutes to allow flavors to blend. For best results, serve slightly chilled.
Optional garnish: Sprinkle toasted, chopped hazelnuts on top.
Kate's Global Kitchen
- Whole Chicken, Halved and Grilled
- Grilled-Bread, Arugula and Tomato Salad
- Kiwi & Strawberries with Lime & Mint
Kate's Global Kitchen for June, 2001:
06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created June 2001