4 apricots, quartered and pitted (about 1/2 pound)
1/2 cup chopped fresh mint
How to Make It
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).
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.
This recipes makes a great template for a summer fruit salad - I followed the recipe exactly and was a tad disappointed because some fruits (the grapes, the cantaloupe) weren't as fresh and delicious as others (the figs, apricots, cherries). So definitely choose what looks best at your market! Would have liked the honey syrup to be much thicker and more present in each bite - I'd skip the boiling step all together and just drizzle with honey next time!
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