Summer's Best Fruit Salad

If you can't get your hands on honeydew and cantaloupe this salad is spectacular with watermelon too! Be sure to calculate the 1 hour marinating time into your prep time for this salad - it's important that the fruit is infused with the simple syrup.


  • 1/4 cup toasted almonds
  • 2/3 cup water
  • 1/3 cup fresh lime juice
  • 1/2 cup sugar
  • 300 grams ( about 2 cups) diced cantaloupe
  • 200 grams ( about 1 1/2 cups) diced honeydew
  • 1 pint blackberries
  • 1 plum, sliced thin
  • 1/4 cup fresh mint, chiffonade
  • 1/2 cup Manitoba Harvest Hemp Hearts


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and spread the almonds onto it in a single layer. Toast for 5-10 minutes - stirring the pan halfway through if the almonds on the outer edge are browning too quickly. Toast until the almonds are golden brown.Remove from the oven and allow to cool completely.
  2. Meanwhile, stir the water, lime juice, and sugar in a medium sized saucepan over low heat for 5 minutes or until the sugar is dissolved, Set aside to cool for at least 15 minutes.
  3. In a large bowl combine the cantaloupe, honeydew, blackberries, plum slices and half of the mint. Drizzle the lime syrup over the fruit and toss to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill so that the flavors can develop.
  4. When ready to serve use a slotted spoon to scoop the fruit onto a large platter so that most of the excess syrup stays in the bowl. Sprinkle the almonds, Hemp Heartsand remaining mint over the top of the salad. Serve immediately.
Recipe Card powered byTasty Recipes