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Summer Fruit Salad with Lemon-and-Honey Syrup

Karry Hosford
Yield 8 servings (serving size: 1 cup)
You can also use plums, nectarines, or berries in this fruit salad recipe. Chop the fruit ahead of time, and store it in a zip-top plastic bag in the refrigerator. Toss the fruit with the syrup an hour before serving.

Ingredients

  • Syrup:
  • 1 cup water
  • 1/3 cup honey
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Salad:
  • 3 cups chopped peeled cantaloupe
  • 2 cups seedless grapes
  • 1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound)
  • 1 1/2 cups chopped peeled peaches (about 2 peaches)
  • 6 fresh figs, quartered
  • 4 apricots, quartered and pitted (about 1/2 pound)
  • 1/2 cup chopped fresh mint

Nutrition Information

  • calories 149
  • caloriesfromfat 5 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 1.9 g
  • carbohydrate 37.7 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 8 mg
  • calcium 36 mg

How to Make It

  1. To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes).

  2. To prepare salad, place cantaloupe and the next 5 ingredients (cantaloupe through apricots) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with mint just before serving.