Blueberry Rainbow Salad - cooking recipe

Ingredients

1 pt. fresh strawberries
2 pt. fresh blueberries
1 medium cantaloupe, cut into balls
1 honeydew melon, cut into balls
1/2 c. orange juice
1/2 c. lemon juice
2 Tbsp. sugar
1 Tbsp. chopped fresh mint leaves or 1 tsp. dried mint, crumbled
2 kiwi fruits, pared and thinly sliced
1/4 c. green grapes (if desired)
mint sprigs (if desired)

Preparation

Slice 2 large strawberries and reserve.
Combine whole strawberries and 1/2 of the blueberries; spoon into glass serving dish.
Layer melon balls on top of strawberry mixture.
Top with remaining blueberries.
Blend orange juice, lemon juice, sugar and chopped mint in a small bowl; pour over fruit.
Arrange kiwi and sliced strawberries on top.
Refrigerate 2 to 3 hours.
Garnish with grapes and mint sprigs, if desired.
Serves 12.