Jefferson's stone fruit trees produced heavily. Serve this as a salad or light dessert.
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
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)
How to Make It
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.
Adding all the sugar this recipe calls for truly defeats the purpuse of making an attempt to cook light. If you pick fruit that is ripe there is no need to add all that nasty sugar. It is deceiving to put it in the "healthy diet" tab.
refreshing summertime fruit salad. you should really like mint if you consider making this dish. do not alter or add any different fruit choices other than those chosen for recipe...the flavor will be compromised.
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