Fresh Fruit Salad
- 1 ripe cantaloupe and/or honeydew melon peeled, seeded, and cut into chunks
- 1 ripe pineapple cored, trimmed, and cut into chunks
- 1 quart ripe strawberries stemmed, and halved if large (or 1 pint blueberries or raspberries)
Toss fruit together and serve, or refrigerate in a tightly covered container for up to 3 days until ready to serve.
This recipe yields 10 to 12 servings.
Per Serving: 50 Cal; 1g Prot; 0g Total Fat (0 Sat. Fat); 12g Carb.; 0mg Chol; 5mg Sod.; 2g Fiber.