Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This simple fruit salad takes its cue from Kelly Brownell. It's full of flavor and nutrients--and it's a delicious way to satisfy a sweet tooth. The ground red pepper provides an unexpected heat that balances the sweetness of the fruit.

David Bonom
Recipe by Cooking Light January 2005

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
10 servings (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

    Advertisement
  • To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.

Nutrition Facts

168 calories; calories from fat 4%; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 2.3g; carbohydrates 42.6g; fiber 3.1g; iron 0.8mg; sodium 37mg; calcium 33mg.
Advertisement