Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Joanne Weir
Recipe by Cooking Light July 2005

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

122 calories; calories from fat 4%; fat 0.5g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.2g; protein 1.5g; carbohydrates 30.6g; fiber 1.9g; iron 0.7mg; sodium 2mg; calcium 17mg.
Advertisement