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Summer Fruit Salad with Lemon-and-Honey Syrup

Source of Recipe


Cooking Light-7/02






List of Ingredients



• Syrup:
  
• 1 cup water
  
• 1/3 cup honey
  
• 2 tablespoons fresh lemon juice
  
• 1/2 teaspoon vanilla extract
  
• Salad:
  
• 3 cups chopped 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
  






Instructions



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 next 5 ingredients (cantaloupe through apricots) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasioanlly. Toss with mint just before serving.
   
   
3. Yield: 8 servings (serving size: 1 cup). 149 cal, 0.8g fat, 1.9g pro, 37.7g carb, 3.5g fiber, 0mg chol, 0.7mg iron, 8mg sod, 36mg calc.