This fruit-salad recipe is quick-to-fix.

Makes 4 to 6 servings

½ cantaloupe, rind removed, seeded and cut into spears

1 cup blueberries, picked over and washed

1 cup green grapes, cut in halves

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1 cup peeled and cubed mango

3 ½ tablespoons honey

3 tablespoons lime juice

2 tablespoons finely chopped mint

1. Put cantaloupe spears on a platter. Combine the blueberries, grapes and mango; spoon over the cantaloupe.

2. Whisk together the honey and lime juice. Pour over the fruit and garnish with mint.

Note: Cut the prep time down by buying refrigerated containers of cubed fresh fruit in the produce section. Purchase about 5 to 6 cups for this recipe, drain the fruit and toss with the dressing.

From The Seattle Times file