Melon and Pear Salad With Cayenne-Mint Syrup Recipe #230626
From Dr. Kelly Brownell as published in Cooking Light.
by Amayzng30
2¾ hours | 10 min prep
SERVES 10
Syrup
- 1/3 cup sugar
- 1/3 cup water
- 1/4 cup lemon juice
- 3 tablespoons honey
- 1/2 teaspoon cayenne pepper
- 1/4 cup mint, chopped
- 1 tablespoon lemon rind, grated
Salad
- 6 cups cantaloupe, cubed
- 6 cups honeydews, cubed
- 2 cups blueberries
- 2 cups strawberries (halved if large)
- 1 1/2 cups pears, cubed (about 2 medium)
- 1 cup blackberry
- 1 tablespoon mint, chopped
- 1/8 teaspoon black pepper, ground
- For syrup, bring first 5 ingredients to a boil in a small saucepan. Cook 3 minutes or until slightly syrupy.
- Remove from heat and stir in mint and lemon zest. Allow to steep 30 minutes. Stran through a fine sieve (discard solids).
- For salad: Lightly mix all fruit. Pour syrup over and toss to coat. Cover and refrigerate at least 2 hours, stirring occasionally.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 230626 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars