I received many great responses to the “How Do You Use Mint?” giveaway of Dove Chocolate, and my favorite came from Anne in State College,
Pennsylvania. She makes a Red, White and Blue Fruit Salad, which is doubly
fitting because the contest was timed for Independence Day. As she said in her
email to me, “You should have had it for the 4th!”
She’s right. It sounds delicious, and though it is patriotic
in appearance, it looks good for any hot summer day. Enjoy, and thanks to
everyone who replied with tips about using mint.
Red, White and Blue Fruit Salad
Makes 14 one cup servings
- 8 cups cubed
seedless watermelon - 6 cups
blueberries - 6 ounces feta cheese, crumbled
- 3 tablespoons orange juice
- 3 tablespoons lime juice
- 2 tablespoons light olive oil
- 1 teaspoon honey
- 1 bunch mint, plus extra for garnishing
Combine the watermelon, blueberries and feta in a large
bowl. Mix together the orange
juice, lime juice, olive oil and honey, stirring to dissolve the honey. Remove the leaves from the mint stems
and chop the leaves. Pour the dressing over the fruit and cheese, add the mint
and toss together. Serve very
cold, garnished with extra mint leaves.