Minted Fruit Salad

• 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
• 1 lime, juiced (about 1/4 cup)
• 2 tablespoons orange liqueur (recommended: Cointreau)
• 2 tablespoons finely chopped fresh mint leaves

1. Place cut fruit in a large bowl.
2. Mix lime juice and liqueur together and pour over fruit.
3. Sprinkle with mint and toss well.
4. Serve immediately or refrigerate up to 1 day.

fresh fruit, lime, orange liqueur, mint leaves

Taken from www.foodnetwork.com/recipes/mary-nolan/minted-fruit-salad-recipe.html (may not work)