Fruit Salad with Honey Lime Dressing

Ingrédients

• 1 tbsp buttery spread
• juice from 1 lime
• juice of 2 oranges
• 2 pieces kiwi fruit
• 2 cuillères à soupe minced mint leaves
• 1 moyenne apple
• 2 moyennes bananas
• 6 blueberries
• 3 cuillères à soupe lemon juice
• 2 morceaux, moyens cantaloupe
• 5 moyennes strawberries
• 1/3 tasse honey
• 8 oz angelfood cake

Directives

1. Squeeze orange and lemon juice in a large bowl. Cut apple, banana, kiwi, melon into cubes and place in bowl covering in juice.
2. Add the remaining fruit with the juices, cover the bowl and refrigerate at least 2 hours.
3. Whisk honey and lime juice until smooth in a medium bowl. Set aside.
4. To make pound cake croutons, pre-heat oven to 350 °F (175 °C).
5. With long sharp knife, slice angelfood cake into cubes. Bake 12 minutes turning twice until golden.
6. Melt butter in a large skillet over medium heat. Stir in mint then add toasted angelfood cake. Sauté 1-2 minutes or until golden.
7. Spoon fruit salad into serving bowls, drizzle with dressing, then top with croutons.