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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 4%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 42.6g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 37mg
  • Calcium: 33mg

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

  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.
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