RAINBOW FRUIT SALAD WITH MAPLE-LIME DRESSING

SERVES 10 TO 12 PORTIONS

2 cups chopped strawberries

2 cups halved seedless green grapes

2 cups blueberries

1 1/2 cups chopped fresh mango

1 1/2 cups chopped fresh pineapple

One 312g (11oz) can mandarin oranges, rinsed, drained, and cut in half

1/2 cup maple syrup

Grated zest and juice of 2 limes

2 tbsp. chopped fresh mint

NUTRITIONAL VALUES

Calories: 95kcal
Fat: 0.4g (0g S.Fat)
Carbs: 24g
Protein: 0.8g
Sugar: 19.5g
Sodium: 3mg

METHOD

In a large mixing bowl, combine the strawberries, grapes, blueberries, mango, pineapple, and mandarin oranges.

Combine the maple syrup, lime zest, and juice in a small bowl or cup. Toss the fruit and mint with the dressing until well combined. Refrigerate for 1 hour before serving, covered. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATION

For a similar effect, combine dried fruits and leave overnight.