Fruit Salad with Lemon-Mint Syrup

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 20.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 3mg
  • Calcium: 16mg

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

  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.
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