Here is our favorite fruit salad, stocked full of antioxidant goodness, compliments of Cooking Light Magazine. It is a perfect way to use all your Farmer's Market treasures. Be warned that it is a commitment, both in cost and preparation but well worth it!
SYRUP:
1/3 cup sugar (reduce to 1/4 if possible)
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground red pepper
1/4 cup chopped fresh mint
1 tablespoon grated lemon rind
SALAD:
6 cups (1-inch) cubed cantaloupe
6 cups (1-inch) cubed honeydew melon
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups (1/2-inch) cubed ripe pear (about 2 medium)
1 cup fresh blackberries
1 tablespoon chopped fresh mint
1/8 teaspoon freshly ground black pepper
To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.
To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.
Serves 10.
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