Summer Fruit Salad with Lemon-and-Honey Syrup

Summer Fruit Salad with Lemon-and-Honey SyrupRecipe
Karry Hosford
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.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


1 cup water
1/3 cup honey
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
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


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.