Minty Melon, Berry, and Pineapple Salad

3 cups cantaloupe, cut into 1-inch cubes
3 cups honeydew, cut into 1-inch cubes
3 cups seedless watermelon, cut into 1-inch cubes
3 cups pineapple, cored, quartered, and sliced
2 cups blueberries
2 cups strawberries, hulled and quartered
1/2 cup orange juice
1/3 cup freshly chopped mint

In a large glass bowl, combine all of the fruit and toss gently. Sprinkle the orange juice and mint over the top, and toss gently again. Cover and chill or serve immediately.

Yield: 14 Cups


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The Vegan Chef
1999-2002  Beverly Lynn Bennett