Fruit Medley with Mint and Lime

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Jefferson's stone fruit trees produced heavily. Serve this as a salad or light dessert.

Yield:

6 servings (serving size: 1 cup)

Recipe from

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

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)

Preparation

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.

Note:

Joanne Weir,

July 2005