The light, flavourful dressing is like a mint pesto for fresh fruit.


Makes 16 servings
Cooking time: N/A


  • 8 cups (2 L) fresh cubed seasonal fruit (melon and berries)
  • ½ cup (125 mL) canola oil
  • ⅓ cup (75 mL) mint leaves, chopped fine
  • 2 tbsp (30 mL) fresh orange juice
  • 2 tbsp (30 mL) fresh lemon juice
  • 2 tbsp (30 mL) fresh lime juice
  • 2 tsp (10 mL) poppy seeds 


  1. In a large bowl, combine fruit. Set aside.
  2. In small saucepan, heat canola oil on low heat to about 120°F (50°C) or until just heated. Turn off flame; add chopped mint. (It may sizzle). Let sit to infuse for 1 hour, and to cool down.
  3. In food processor bowl fitted with metal blade, process orange, lemon and lime juices. Add canola oil/mint mixture and process until fine, about 45 seconds. Toss on top of fruit with poppy seeds. Stir to evenly coat.


Recipe courtesy of, featured in The Canadian Diabetes Association’s 2017 Healthy Living Calendar. To download the latest recipes, visit

Nutritional Information

Per Serving
Calories 90
Total fat g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 5 mg
Carbohydrates g
Fiber 2 g
Protein 1 g
Sugars 6 g
Fruit is a nutritious and sweet complement to meals or snacks. Melons and berries provide vitamins, minerals, and fibre. Plus, their higher water content means they contain fewer carbohydrates than the same portion size of many other fruits. – Kathryn Camelon, registered dietitian, Toronto

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