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August 12, 2011
Minted Fruit Compote
Memorable Salads
Prep time:
49 minutesstanding time:
1 hour“Grandma taught us to pinch off and use only the top leaves of the mint sprig. Those leaves have the best flavor.”
Ingredients
Serves 10
- 2 cups water
- 1 cup granulated sugar
- 3 or 4 fresh mint leaves
- 1/4 cup lemon juice
- 2 small cantaloupes
- 1 medium honeydew melon
- 1/4 medium watermelon
- 2 pints strawberries, stems removed
- 3 medium seedless oranges, sectioned
- 1 cup seedless red grapes
- Chopped fresh mint leaves, optional for garnish
Directions
1
For the mint syrup, combine water, granulated sugar and 3 or 4 mint leaves in a medium saucepan. Bring to a boil over high heat. Boil for 5 minutes. Remove from heat. Let stand until cool.
2
Add lemon juice to sugar mixture and mix well. Remove and discard mint leaves.
3
For the fruit salad, cut cantaloupes, honeydew melon and watermelon with a melon ball cutter. Slice the strawberries.
4
Combine melon balls, strawberries, oranges and grapes in a large salad bowl and mix well. Pour mint syrup over fruit salad.
5
Let the fruit salad stand, stirring occasionally, for 1 hour or longer. Garnish with chopped mint leaves, if desired.
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Grandma's Secret Tips!
Grandma's Secret Tips!
For an even more refreshing flavor, try a tip Grandma learned when she and Grandpa traveled to Hawaii. Instead of lemon juice, use an equal amount of fresh lime juice. It's just a small change, but it completely alters the flavor of the salad.
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