Minted Fruit Salad Recipe


Difficulty LevelEasyServings12
MethodMain Ingredient
Interest Group


 Sugar1⁄2 Cup (8 tbs)
 Water3⁄4 Cup (12 tbs)
 Lemon juice4 Tablespoon
 Anise seeds1 Teaspoon
 Chopped fresh mint1 Teaspoon
 Salt1 Dash
 Brandy/Rose1⁄2 Cup (8 tbs)
 Cantaloupe slices5 Cup (80 tbs)
 Sliced fresh peaches4 Cup (64 tbs)
 Fresh blueberries2 Cup (32 tbs)
 Fresh strawberries2 Cup (32 tbs)
 Green grapes1⁄4 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


Combine the sugar, water, lemon juice, anise seeds, mint, salt and brandy in a small saucepan.
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).