Fruit Salad with Pound Cake Croutons

You might think you've tasted the best fruit salad recipe ever, but unless you've tried this version with pound cake croutons, you'd be wrong. Plus, this fruit salad recipe has a delicious honey and balsamic vinegar glaze.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Bake: 8 mins to 10 mins
  • Prep: 30 mins

Fruit Salad with Pound Cake Croutons

Directions

  1. Dice pound cake into 1-inch cubes. In a large skillet, heat butter over medium heat. Once butter has melted, add 2 cups of pound cake cubes to the pan, tossing to combine.
  2. Transfer the pound cake cubes to a parchment paper-lined baking sheet. Bake at 375 degrees F for 8 to 10 minutes, until cake cubes are golden brown and toasted.
  3. In a large bowl combine watermelon, grapes, blueberries, blackberries, basil, and cooled pound cake croutons. For dressing, in a small bowl whisk together balsamic vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours.
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