Summer Fruit                            print recipe | close window     
with Honey-Lemon Dressing

FRUIT SALAD:
3 cups cantaloupe - peeled, seeded and cubed
1 1/2 cups sweet cherries - pitted and halved
2 cups seedless red or green grapes
2 fresh peaches - peeled and sliced
6 fresh figs, quartered*
4 fresh apricots, quartered and pitted
1/4 cup chopped fresh mint leaves (optional)

* Although figs are a good source of calcium, 2 -3 fresh pears, sliced, can be substituted for the fresh figs.

SYRUP:
1 cup water
1/3 cup honey
1/2 teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice

Prepare syrup first. Combine the water, honey, vanilla extract and lemon juice in a small saucepan. Bring to boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes). Set aside to cool.

Place all the fruit in a large bowl. Pour syrup over fruit and stir gently to coat. Cover and chill 1 hour, stirring occasionally. (Optional: Toss with mint just before serving.)

Makes 8 servings (Serving size: 1 cup)