1. Cook pancetta in nonstick skillet over medium high heat 4-6 min or until crisp.
Remove from heat and crumble.
2. Combine sugar and next 3 ingredients w 1/3 c water in small sauce pan. Boil over medium high heat 3 minutes or until slightly syrupy. Cool, strain, chill.
3. Combine fruit in bowl. Drizzle with chilled syrup, toss gently. Add 2 tbs. chopped mint. Chill up to 24 hours. Sprinkle with pancetta just before serving.
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