Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 1 cup)

Jefferson's stone fruit trees produced heavily. Serve this as a salad or light dessert.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl; cover and chill.

Step 2

Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

Ratings & Reviews

BubblyChef's Review

Pumpkina
January 07, 2011
OK, but it really doesn't need a lot of sugar. My grandparent is diabetic so I make this with very little sugar. It actually makes it taste better!

Pumpkina's Review

swimnfred6
July 30, 2010
Adding all the sugar this recipe calls for truly defeats the purpuse of making an attempt to cook light. If you pick fruit that is ripe there is no need to add all that nasty sugar. It is deceiving to put it in the "healthy diet" tab.

swimnfred6's Review

BubblyChef
August 31, 2009
refreshing summertime fruit salad. you should really like mint if you consider making this dish. do not alter or add any different fruit choices other than those chosen for recipe...the flavor will be compromised.