"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey-Lime Fruit Salad Recipe

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This recipe for Honey-Lime Fruit Salad, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pavani Chebolu
Added: Wednesday, March 12, 2008


Fruit Salad
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries

Honey-lime Dressing
1/3 cup honey
1/4 cup lime juice (from about 1 lime)

Pound Cake Croutons
8-ounce pound cake
1 to 2 tablespoons butter
1 tablespoon minced mint leaves (optional)

To make the Fruit Salad:
Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.

To make the Honey-lime Dressing:
In a medium bowl, whisk together the honey and lime juice until smooth.

To make the Pound Cake Croutons:
Heat the oven to 350°. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.

Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons.

Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
This colorful fruit salad gets its punch from the great balance of tart fruits, lime juice, and bite-size pieces of sweet pound cake.




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