Minted Fruit Salad Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Water | 3⁄4 Cup (12 tbs) | |
| Lemon juice | 4 Tablespoon | |
| Anise seeds | 1 Teaspoon | |
| Chopped fresh mint | 1 Teaspoon | |
| Salt | 1 Dash | |
| Brandy/Rose | 1⁄2 Cup (8 tbs) | |
| Cantaloupe slices | 5 Cup (80 tbs) | |
| Sliced fresh peaches | 4 Cup (64 tbs) | |
| Fresh blueberries | 2 Cup (32 tbs) | |
| Fresh strawberries | 2 Cup (32 tbs) | |
| Green grapes | 1⁄4 Cup (4 tbs) (Use It For Color) |
Nutrition Facts
Serving size
Calories 126 Calories from Fat 3
% Daily Value*
Total Fat 0.37 g0.57%
Saturated Fat 0.05 g0.25%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.6 mg0.9%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.7 g10.7%
Sugars 21.5 g
Protein 1 g2.9%
Vitamin A 49.6% Vitamin C 182.7%
Calcium 1.7% Iron 2.9%
*Based on a 2000 Calorie diet
Directions
Bring to a boil.
Boil for 2 minutes.
Remove from heat.
Cover and steep for 10 minutes.
Cool to lukewarm.
Chill, covered, for 2 hours or until cold.
Place the cantaloupe, peaches, blueberries, strawberries and grapes in a glass serving bowl.
Strain the mint syrup over the fruit.
Chill, covered, for 2 hours or longer, until ready to serve (serve on the same day it is made).
Chef
