Serves: 4
Total Calories: 213
Wash and sort blueberries. Put in a bowl. You can peel the peaches, but I often leave the skin on. Chop peaches into whatever size chunks you prefer. Add to blueberries. In a small bowl, combine honey, Marsala or sherry, and lime juice. Blend with a spoon until the honey is completely dissolved. Add to the fruit. Mix in chopped mint. If you wish to omit the Marsala or sherry, substitute with more lime. If you do this, start by adding half a lime at first, and taste. Adjust to your liking. You should get 4 servings with some left over for breakfast the next day.
This Blueberry Peach Mint Fruit Salad recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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