Fruit Salad

By Mary

Ingredients

• 1 ripe mango
• 1 cup blueberries
• 1/2 cup pomegranate seeds
• 2 teaspoons lime juice

Details

Servings 1
Adapted from cooking.nytimes.com

Preparation

Step 1

Cut through mango skin as if to cut mango in two, but do not cut through fruit. Peel off skin of one side.

Cut through fruit in a crosshatch pattern, then slice down against stone so cubes of mango fall into a bowl. Repeat with other half.

Add blueberries and pomegranate seeds to bowl, and sprinkle with lime juice. Toss well and serve.