Fruit Salad with Lemon-Mint Syrup

Yield:

16 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 27 Minutes
Cook: 2 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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.

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

Note:

Christmas with Southern Living 2008

May 2008