I have something to confess…

I have a mint problem. I love it. I’ll eat it on practically anything: drinks, salads, chicken… Hell, I’ll even throw it on my pasta sometimes. Mint is so good that it makes up 25% of my herb garden because I eat it that much. Lime and mint are the greatest combination of ingredients in the world because mint has the magical ability to make anything refreshing, while the lime lifts flavours from other ingredients and adds a tangy citrus taste.

Here in Florida, where it’s hotter than a demon’s butthole 95% of the year, anything that is cool and refreshing can taste like the most delicious thing on the planet. Trust me when I tell you that on hot days, this salad will taste like heaven on earth dancing in your mouth, especially if you are fond of mojitos. Plus, the lime juice helps preserve the fruit, making it storage-friendly and fantastic for meal prepping, so you are getting your fruits in an awesome way throughout the week.

Of course, you could make this salad with practically any fruits that make you happy, I just listed what I happened to have on hand. Salads are always better when they’re colourful, so throw some blueberries in there, some strawberries, some mango… Make a rainbow!

… But, do NOT let bananas into the rainbow. No, that’s not a dirty joke. Bananas will stab this salad in the back and watch it writhe in agony while it slowly dies on the floor. How? They turn brown even with the lime juice protecting them. Plus, they get slimy very quickly, and that’s just not appetizing. Still not a dirty joke.

Mojito Fruit Salad Ingredients: 2 large red delicious apples (or whichever kind you prefer), diced

2 red pears, diced

2 nectarines, diced

1/2 of a small watermelon, diced

2 kiwis, diced

1 big handful of sweet mint, chopped

1 tbsp honey

1/2 tsp cinnamon

juice and zest of either two limes or one big lemon Directions: In a bowl, mix the honey, lemon juice, lemon zest, and mint. Bruise and muddle the mixture together with a spoon to let all the mint goodness combine with the rest. Add the fruit and mix thoroughly, coating all pieces. Let the salad sit in the fridge for at least 10 minutes so the fruit absorbs the dressing.