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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 4%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 30.6g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 2mg
  • Calcium: 17mg

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

  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.
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