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

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.

Recipe by Cooking Light July 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

149 calories; calories from fat 5%; fat 0.8g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 1.9g; carbohydrates 37.7g; fiber 3.5g; iron 0.7mg; sodium 8mg; calcium 36mg.
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