Melon and Pear Salad With Cayenne-Mint Syrup |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
|
From Dr. Kelly Brownell as published in Cooking Light. Ingredients:
1/3 cup sugar |
1/3 cup water |
1/4 cup lemon juice |
3 tablespoons honey |
1/2 teaspoon cayenne pepper |
1/4 cup mint, chopped |
1 tablespoon lemon rind, grated |
6 cups cantaloupe, cubed |
6 cups honeydews, cubed |
2 cups blueberries |
2 cups strawberries (halved if large) |
1 1/2 cups pears, cubed (about 2 medium) |
1 cup blackberry |
1 tablespoon mint, chopped |
1/8 teaspoon black pepper, ground |
Directions:
1. For syrup, bring first 5 ingredients to a boil in a small saucepan. Cook 3 minutes or until slightly syrupy.
2. Remove from heat and stir in mint and lemon zest. Allow to steep 30 minutes. Stran through a fine sieve (discard solids).
3. For salad: Lightly mix all fruit. Pour syrup over and toss to coat. Cover and refrigerate at least 2 hours, stirring occasionally.
|
|