Learn how to make Summer Fruit Salad, one of Rita's recipes for Memorial Day picnics.

Summer Fruit Salad


  • 1 large cantaloupe
  • 1 pint strawberries, hulled and quartered
  • ½ pint blueberries
  • ½ pint raspberries
  • 2 kiwifruit, peeled, halved and cut into thin wedges


  • ¼ cup balsamic vinegar
  • ¼ teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 2 teaspoons brown sugar


  1. Make glaze: Combine vinegar, orange zest and juice, and brown sugar in microwavable dish. Microwave on HIGH until syrupy, about 2-3 minutes. Set aside.
  2. Cut cantaloupe in half. Remove seeds and pulp. Using melon-ball scoop, scoop out as many melon balls as you can from the cantaloupe halves. Put cantaloupe balls, strawberries, blueberries, raspberries and kiwis in large bowl.
  3. Pour glaze over fruit. Toss to coat.

Makes 4 servings.