Summer Fruit Salad with Lemon-and-Honey Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can also use plums, nectarines, or berries in this fruit salad recipe. Chop the fruit ahead of time, and store it in a zip-top plastic bag in the refrigerator. Toss the fruit with the syrup an hour before serving. Ingredients:
1 cup water |
1/3 cup honey |
2 tablespoons fresh lemon juice |
1/2 teaspoon vanilla extract |
3 cups chopped peeled cantaloupe |
2 cups seedless grapes |
1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound) |
1 1/2 cups chopped peeled peaches (about 2 peaches) |
6 fresh figs, quartered |
4 apricots, quartered and pitted (about 1/2 pound) |
1/2 cup chopped fresh mint |
Directions:
1. To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes).
2. To prepare salad, place cantaloupe and the next 5 ingredients (cantaloupe through apricots) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with mint just before serving.
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