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KIWI magazine

fruit salad dessert

Serve this colorful salad on its own, or as a topping for ice cream or frozen yogurt. To make the mint chiffonade, stack three mint leaves, roll them tightly, and slice thinly crosswise.


Active time: 15 minutes

Total time: 45 minutes (including chilling)


1 pineapple, peeled, cored, and cut into small chunks (about 6 cups)

4 kiwis, peeled and cut into small chunks

½ cup pomegranate seeds

1 tablespoon sugar

3 tablespoons mint chiffonade


  1. Toss the pineapple, kiwis, pomegranate seeds, and sugar in a large mixing bowl. Cover and refrigerate for 30 minutes.
  2. Add the mint, toss again, and transfer to a serving bowl.
Serves 8

Per serving: calories 96, fat 0 g, protein 1 g, carbohydrates 24 g, dietary fiber 3 g, sugar 18 g
This recipe is: gluten-free, soy-free, nut-free, dairy-free, vegetarian, and vegan.

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