Greek-Style Fruit Salad

Greek-Style Fruit Salad

1/2 watermelon
8 fresh Mulholland Citrus* clementine mandarins, sectioned
1/2 Mas Melons* cantaloupe, cubed
2 large fresh Fillmore Citrus* bloodoranges, cubed

1 pound fresh Mas Melons* table grapes (red or green)
5 fresh Blossom Hill* apricots, quartered
5 Western Fresh* black mission figs, quartered
4 cups plain Greek-style yogurt
4 tablespoons honey
1/4 cup light brown sugar
1/2 cup chopped fresh mint

2/3 cup candied pecans, chopped

Scoop the flesh out of the watermelon, preserving the shell to use as a bowl.

Cut the watermelon into bite-size pieces and set aside in the refrigerator.

In a large bowl, combine clementines, cantaloupe, oranges, grapes, apricots, figs, yogurt, honey and brown sugar. Toss gently to coat. Transfer to the watermelon bowl.
Garnish with mint and candied pecans. Chill for 30 minutes before serving. Place the watermelon pieces around the base of the bowl for serving. Makes 6 servings.


*Brands may vary byregion; substitute a simiiar product