| 1/2 | cup honey |
| 1/2 | cup frozen limeade concentrate, (thawed) |
| 1 | tablespoon poppy seed, if desired |
| 12 | cups cut-up fresh fruit, (cantaloupe, kiwifruit, pink grapefruit) |
| 1/2 | cup slivered almonds, toasted |
| 1. | Mix honey, limeade concentrate and poppy seed in medium bowl. |
| 2. | Carefully toss fruit with honey mixture. Sprinkle with almonds. |
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| Serve this pretty salad in chilled champagne flutes for elegant dining. |
|
| To toast nuts, bake uncovered in an ungreased shallow pan in a 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
Nutrition Information:
170 ( 25 ); 3 g ( 0g); 0mg; 10 mg; 37 g ( 3 g); 2 g 22 %; 100 %; 4 %; 4 % 2 1/2 ; 1/2