Fruit Carpaccio

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  • 1/4 cup water
  • 2 T packed cilantro leaves
  • 2 T packed mint leaves
  • 1 T raw sugar
  • 2 C fresh chopped pineapple
  • 2 C fresh cantaloupe or other melon (can also use 2 pints sliced strawberries)


Place mint, cilantro and sugar in a blender or mini chopper and blend until smooth. Put the fruit into a bowl, add the blended herb mixture, and gently toss to coat.

Recipe fromThe Yoga Body Dietused with permission.

Nutrition Information

  • Serving Size: Makes 4 servings