Honey Mint Fruit Salad
By: Alli from An Open Cookbook
This Honey Mint Fruit Salad starts off with making your own honey simple syrup. Traditionally simple syrup is made with sugar and water. But I decided to do honey for a healthier and different flavor. It yields about 2/3 cup of syrup, and the recipe only calls for 1 Tbsp for the salad. So save the rest and sweeten your tea, mojitos or more salads with it. Also, this recipe includes cantaloupe and blueberries, but feel free to use any type of fruit combination!
Notes
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Yields3 cups
Ingredients
- 1/2 cantaloupe, cubed
- 1 1/2 cup blueberries
- Zest of 1/2 lemon
- 1 tablespoon honey syrup
- 3 tablespoon fresh mint, minced
- HONEY SYRUP:
- 1/3 cup honey
- 1 cup water
Instructions
- Make the honey syrup first by bringing the honey and water to a boil. Reduce to a simmer for about 10 minutes, or until the liquid volume has reduced and is a syrupy texture. Occasionally whisk the syrup while it is simmering to help the honey dissolve evenly. Take off heat and cool completely. You can quicken the process by putting the pot into the refrigerator for awhile.
- Meanwhile prepare the rest of the ingredients. Chop the cantaloupe and wash the berries. Zest the lemon onto the fruit and then squeeze the juice over the salad.
- Add about 1 tablespoon of the honey syrup and top with mint. Toss it so every piece of fruit gets syrup and mint. Enjoy immediately.