Fruit Salad & Croissant Breakfast
A colorful mixed-fruit bowl with a honey-lime drizzle, served alongside flaky pastries. Fresh, light, and ready in under 10 minutes.
- Total time
- 8 min
- Servings
- 2
- Calories
- 220
- Protein
- 3g
lightrefreshingamericanvegetariangluten-freejuicycrispybreakfast
Ingredients
- ½ melon cantaloupe or honeydew melon
- 1.5 cups fresh blueberries
- 1 cup strawberries, hulled
- 1 cup fresh raspberries
- 2 tbsp honey
- 1 lime lime (zested + juiced)
- 2 pastries croissants or butter pastries
Instructions
- 1
Scoop cantaloupe into bite-sized balls or cut into cubes. Hull strawberries and halve them.
- 2
Combine all fruit in a large bowl—cantaloupe, blueberries, strawberries, and raspberries.
- 3
Whisk together honey and lime juice in a small bowl until smooth.
- 4
Drizzle honey-lime mixture over fruit and gently toss to coat.
- 5
Sprinkle lime zest over the top for brightness.
- 6
Warm pastries for 2–3 minutes in a 350°F oven or toaster oven if desired.
- 7
Serve fruit salad alongside warm croissants.
Tools you’ll need
- large mixing bowl
- small bowl
- whisk
- melon baller (optional)
- chef's knife
- cutting board
- toaster oven or oven
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