• 1 1/2 cups fresh blueberries
  • 1 cup diced fresh pineapple
  • 3 oranges – peeled, segmented, and chopped
  • 1 honeydew melon – peeled, seeded and cubed
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup white sugar
  • 1 (16 ounce) can pineapple juice
  • 1/4 cup vanilla low-fat yogurt (optional)
  • 4 sprigs fresh mint leaves for garnish


Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.

Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.