Fruit Salad with Honey Mint “Ranch” Dressing + Pound Cake “Croutons”

Photography By Cayla Zahoran | August 01, 2013


  1. To prepare the pound cake croutons, cube the pound cake and toss with melted butter. Spread the cubes onto a cookie sheet in a single layer. Bake for 9-12 minutes at 325oF, stirring occasionally. Cool and store in an airtight container.
  2. To prepare the honey mint dressing, whisk the yogurt, honey, and chopped mint together. Set aside.
  3. Peel and slice kiwi. Cube cantaloupe, watermelon, and honeydew. Slice strawberries.
  4. Toss the cantaloupe, watermelon, honeydew, kiwi, strawberries, blueberries, raisins, and croutons together. Top with the dressing, and garnish with mint leaves.

Recipe by Cheryl Tacka + Dave Sgro, Chefs at Slate Bistro.
Photography by Cayla Zahoran | Styling by Allie Wist

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  • 1⁄3 cup cantaloupe, balled
  • 1⁄3 cup watermelon, balled
  • 1⁄3 cup honeydew, cut into 1/2-inch squares
  • 2 kiwi, sliced
  • 2 strawberries, sliced
  • 1⁄4 cup blueberries
  • 1⁄8 cup raisins
  • 1 prepared pound cake
  • 2 tablespoons butter, melted
  • 1 cup plain, unsweetened yogurt
  • 4-6 tablespoons honey, to taste
  • 1 tablespoon mint, chopped
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