Melon, Berry, and Pear Salad With Cayenne-Lemon-Mint Syrup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Cooking Light. Serving size: 1 1/2 c. Per serving: 168 calories, 0.7 g fat, 2.3 g protein, 42.6 g carb, 3.1 g fiber, 0 mg cholesterol. Ingredients:
1/3 cup sugar |
1/3 cup water |
1/4 cup fresh lemon juice |
3 tablespoons honey |
1/2 teaspoon cayenne pepper |
1/4 cup chopped fresh mint |
1 tablespoon grated lemon rind |
6 cups cubed cantaloupe (1-inch cubes) |
6 cups cubed honeydew melon (1-inch cubes) |
2 cups fresh blueberries |
2 cups quartered fresh strawberries |
1 1/2 cups cubed ripe pears (1/2-inch cubes) |
1 cup fresh blackberries |
1 tablespoon chopped fresh mint |
1/8 teaspoon fresh ground black pepper |
Directions:
1. To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
2. Cook 3 minutes or until mixture is slightly syrupy.
3. Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
4. Strain syrup through a sieve into a bowl; throw away solids.
5. To make the salad: Combine all the salad ingredients in a large bowl.
6. Add syrup; toss gently to coat.
7. Cover and refrigerate 2 hours, stirring occasionally.
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