This is a great
brunch salad, but it also works as a refreshing end to a meal.
Yields 6 cups.
1 lb. fresh
sweet cherries, rinsed and pitted
2 large ripe
mangos, cut into 3/4- to 1-inch chunks
2 kiwis, peeled,
each cut into 8 lengthwise wedges, and wedges cut in half crosswise
12 large mint
leaves, cut in a chiffonade (stacked, rolled, and thinly sliced crosswise)
1/2 cup dessert
wine, such as Muscat de Beaumes-de-Venise
2 Tbs. light
1 tsp. grated
Toss all the
ingredients together and refrigerate for at least 2 hours and for as long as 6 hours.
(per serving): Size: per 1/2 cup serving, Calories (kcal): 80, Fat (kcal): 0.5,
Fat Calories (g): 5, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g):
0, Carbohydrates (mg): 18, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol
(g): 0, Fiber (g): 2.