|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Squeeze orange and lemon juice in a large bowl. Cut apple, banana, kiwi, melon into cubes and place in bowl covering in juice.|
|2.||Add the remaining fruit with the juices, cover the bowl and refrigerate at least 2 hours.|
|3.||Whisk honey and lime juice until smooth in a medium bowl.|
|4.||Mix thoroughly before serving.|
|5.||To make pound cake croutons, pre-heat oven to 350 °F (175 °C).|
|6.||With long sharp knife, slice angelfood cake into cubes. Bake 12 minutes turning twice until golden.|
|7.||Melt butter in a large skillet over medium heat. Stir in mint then add toasted angelfood cake. Sauté 1-2 minutes or until golden.|
|8.||Spoon into serving bowls, drizzle with dressing, top with croutons.|
There are 253 calories in 1 serving of Fruit Salad with Honey Lime Dressing.
Calorie split: 5% fat, 89% carbs, 5% protein.
|Serving Size||1 serving|