This fruity salad boasts glorious color. Slightly sweet and well-chilled, it makes a refreshing accompaniment to a spring meal.
—MARION KIRST TROY, MI
PREP: 15 MIN. + CHILLING • MAKES: 3-4 QUARTS
8 to 10 cups fresh melon cubes
1 to 2 tablespoons white corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in the remaining fruit. If desired, garnish with fresh mint leaves.