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.
Cooking Light JANUARY 2005
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.
Go to full version of