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Fruit Medley with Mint and Lime

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.