Tropical Citrus Salad
with Honey and Mint
Calories
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EasyProduced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 ounce
Pineapple
1 unit
Sunkist Star Ruby Grapefruit
3 unit
Orange
2 unit
Kiwi
1 tablespoon
Honey
¼ ounce
Mint
Utensils
•Medium Bowl
•Peeler
•Plate
Cooking Steps
1
Drain pineapple, reserving juice in a medium bowl or liquid measuring cup. Using a knife (adults only) or your hands (let the kids help!), peel 3 oranges (6 for 8 servings) and 1 grapefruit (2 for 8 servings), removing as much white pith as possible. Peel kiwis. Thinly slice peeled oranges, grapefruit, and kiwis crosswise into rounds.
2
Arrange fruit on a platter, alternating colors for a pretty presentation. (For picky eaters, serve grapefruit on the side.) Evenly top with pineapple. Drizzle all over with honey.
3
Tear half the mint leaves over salad, reserving remaining mint for Momosa.
