Fruit Salad with Lemon-Mint Syrup

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.