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. |