Fruit Salad with Lemon-Cinnamon Syrup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though. Ingredients:
1 cup white sugar |
1/2 cup water |
3 1-inch strips of lemon zest |
1 cinnamon stick |
2 tablespoons lemon juice |
4 mango, pitted, peeled, and cut into chunks |
4 white peaches, pitted and cut into bite-sized pieces |
2 granny smith apples - peeled, cored, and sliced |
4 (6 ounce) containers fresh raspberries |
1/4 cup finely chopped fresh mint |
2 tablespoons lemon juice |
Directions:
1. Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
2. Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.
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