Easter Brunch Tea: Honey Lime Fruit Salad

I used pineapple, oranges, apples, maraschino cherries, bananas and canned peaches in my fruit salad but use what you like when you make it. Two cautions though: don’t use blueberries or blackberries because they will turn everything in the fruit salad blue and add the bananas at the last minute because they will get brown and mushy even with all the citrus juice in the salad. Adjust the sugar depending on the tartness of the fruit you use or leave it out altogether.

4 limes
1 tablespoons sugar
4 tablespoons honey
Fruit of your choice, in bite-size pieces

Finely shred 2 teaspoon lime peel; set aside. Juice limes. In a medium bowl combine lime peel, lime juice, sugar and honey, stir to dissolve sugar. Pour over fruit.