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Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup

Photo: Oxmoor House
Yield 10 servings (serving size: about 1 1/2 cups)
This simple fruit salad takes its cue from Kelly Brownell. It's full of flavor and nutrients--and it's a delicious way to satisfy a sweet tooth. The ground red pepper provides an unexpected heat that balances the sweetness of the fruit.

Ingredients

  • Syrup:
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon ground red pepper
  • 1/4 cup chopped fresh mint
  • 1 tablespoon grated lemon rind
  • Salad:
  • 6 cups (1-inch) cubed cantaloupe
  • 6 cups (1-inch) cubed honeydew melon
  • 2 cups fresh blueberries
  • 2 cups quartered fresh strawberries
  • 1 1/2 cups (1/2-inch) cubed ripe pear (about 2 medium)
  • 1 cup fresh blackberries
  • 1 tablespoon chopped fresh mint
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 168
  • caloriesfromfat 4 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 2.3 g
  • carbohydrate 42.6 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 37 mg
  • calcium 33 mg

How to Make It

  1. To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

  2. To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.