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

Photo: Oxmoor House
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.

Yield:

10 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

David Bonom,

January 2005