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Fruit Salad with Lemon-Mint Syrup

Prep time 27 mins
Cook time 2 mins
Yield 16 servings (serving size: 1/2 cup)


  • 1 (24-oz.) jar sliced mangos in light syrup
  • 1 large lemon
  • 5 fresh mint leaves, crushed
  • 4 large kiwifruit, peeled, halved lengthwise, and sliced
  • 3 cups seedless red grapes
  • 1 cup seedless green grapes
  • 1 pomegranate, seeds removed and reserved
  • Garnish: fresh mint

Nutrition Information

  • calories 78
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 20.5 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 3 mg
  • calcium 16 mg

How to Make It

  1. Drain mangos, reserving 1 cup syrup. Peel 3 strips of lemon rind with a vegetable peeler; juice lemon to measure 3 Tbsp. Combine reserved syrup, lemon rind, lemon juice, and crushed mint leaves in a small microwave-safe bowl. Cover and microwave at HIGH 2 minutes or until syrup begins to bubble. Cover and cool completely; chill.

  2. Cut mango slices into cubes, and place in a large bowl; add kiwifruit, grapes, and pomegranate seeds. Remove lemon rind and mint from syrup with a slotted spoon. Pour syrup over fruit; toss. Cover and chill until ready to serve. Garnish, if desired.

  3. Make Ahead: Prepare the syrup up to 1 day ahead, and refrigerate it until ready to assemble the salad.

Christmas with Southern Living 2008