Best-of-Summer-Fruit Salad
Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.
Ingredients
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1/3 cup sugar or 1/4 cup agave nectar
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1/4 cup fresh mint or lemon verbena leaves
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2 tablespoons lemon or lime juice
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2 cups seedless grapes, halved
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2 peaches or nectarines, cut into 1-1/2-inch pieces
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1 cup sliced strawberries or whole raspberries
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1 cup blueberries
Directions
1.
Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.
2.
Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.
Nutrition information
Calories 91, Total Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Carbohydrate 23 g, Fiber 2 g, Protein 1 g, Sugars 20 g
Percent Daily Values are based on a 2,000 calorie diet
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