Summer Fruit Salad with Lemon-and-Honey Syrup

You can also use plums, nectarines, or berries in this 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.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• Syrup:
• 1  cup  water
• 1/3  cup  honey
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  vanilla extract
• 
  Salad:
• 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

Preparation

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.

Nutritional Information

Calories:

149 (5% from fat)

Fat:

0.8g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

1.9g

Carbohydrate:

37.7g

Fiber:

3.5g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

8mg

Calcium:

36mg