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8 servings, 1 cup (250 mL) each
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This colourful fruit salad can be prepared ahead of time. Refrigerate up to 1 hour before serving.
Cut cantaloupe or honeydew melon in half lengthwise. Using a large spoon or ice cream scoop remove and discard the seeds. Cut each melon half lengthwise into 2 wedges. Trim away the rind of each melon wedge by cutting through the fleshy part of the fruit near the rind.
Fresh mint is great to have on hand to dress up a dessert or add a refreshing touch to a beverage. Fortunately, mint is very hardy and will keep for up to a week when stored properly. Cut a small amount from the stem end of a bunch of mint. Then, place the bunch, stems down, in a tall glass and fill with about an inch of cold water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.