Fruit Medley with Mint and Lime

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Fruit Medley with Mint and LimeRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Jefferson's stone fruit trees produced heavily. Serve this as a salad or light dessert.
6 servings (serving size: 1 cup)


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1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
3 plums, cut into 1/2-inch-thick wedges
2 peaches, peeled and cut into 1/2-inch-thick wedges
2 nectarines, cut into 1/2-inch-thick wedges
2 limes
1 cup water
1/4 cup sugar
6 mint sprigs
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
Mint sprigs (optional)


Combine first 5 ingredients in a large bowl; cover and chill.

Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

Created date

June 2005

Nutritional Information

Calories 122
Caloriesfromfat 4 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 30.6 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 2 mg
Calcium 17 mg