Blackberry Salad with Mint and Honeycomb

  • Yield servings

Fresh fruit is perfect for whatever the day is going to bring: big meeting, relaxing morning, waves, or the gym. That first bite of a fresh-picked blackberry is the best of summer. The juice squirts down your lip and tastes just like heaven. Fresh blackberries with citrus, mint, and honeycomb come together to kill it in this anytime, anywhere fruit salad. And it's super easy to make. (If not blackberries, sub whatever seasonal berry or fruit that you can score locally. If the berry is in season and it's bought where it's grown, you can't go wrong, as we all know by now.)


2 Ruby Red grapefruits
2 pints blackberries (or other seasonal berries)
1 cup quartered strawberries
1/2 cup loosely packed chopped fresh mint leaves
2 cups 2% plain organic Greek yogurt
4 teaspoon-sized scoops honeycomb


  1. Using a sharp knife, slice off the skin and pith from one of the grapefruits. Holding it over a medium bowl, cut between the membranes to release the grapefruit segments, and add them to the bowl. Squeeze the membranes to get all the juice. Grate 1 teaspoon of zest from the second grapefruit and juice the grapefruit into the bowl. Add the blackberries and strawberries and toss gently with a rubber spatula to combine. Add the mint and gently toss again until it is well distributed.
  2. Spoon 1/2 cup of yogurt into each of 4 bowls and top each serving with a spoonful or two of fruit and a bit of honeycomb.

Reprinted with permission from The Sweet Life: DIabetes Without Boundaries, by Sam Talbot. 2011, Rodale.



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