Friday, May 7, 2010

Ruby Fruit Salad

As the lime juice and brown sugar sit together, they create an essence that's perfect for this fruit salad. If you like a lot of dressing on your salad, I would double the dressing ingredients.

I have always loved the taste of plums and they are a good source of Vitamim C, Vitamin A, Vitamin B2, Potassium and dietary fiber.

There are few fruits that come in such a range of colors. The season starts in May and runs through October.

You’ll also like the variety of fruits in this salad. I often eat it as a main dish and enjoy it with a slice of crusty bread. Serves 4


• 3 tablespoons light-brown sugar

• 2 tablespoons freshly squeezed lime juice, (from 1 lime)


• 3 purple or red plums (about 12 ounces), halved, pitted, and cut into 1/2-inch pieces

• 2 cups seedless red grapes

• 1 pint blackberries

• 1/2 pint blueberries

• 2 tablespoons chopped fresh mint

1. In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.

2. Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.