Summer Fruit Salad with Lemon-and-Honey Syrup

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 5%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 37.7g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 8mg
  • Calcium: 36mg


  • 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


  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.
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