Sometimes I think I could eat balsamic vinegar on anything. I was a little skeptical about this fruit but I really love my Balsamic Prosciutto Melon so I figured I’d give it a try anyway. This dish is so simple and makes a great summer side or light dessert. Swap out other melons if desired. Makes about 12 servings
1 honeydew melon, peeled and thinly sliced
4 kiwis, peeled and thinly sliced
2 cups raspberries
1/3 cup balsamic vinegar
1 tsp dried mint (or fresh finely chopped)
In a serving bowl or platter, layer fruits as desired. Drizzle with balsamic and sprinkle with mint. Serve immediately or store in fridge until ready to serve.