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!
Summer Fruit Salad with Lemon-and-Honey Syrup
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.
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- 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
- 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.
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