Tropical fruit with serrano-mint syrup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ⅓ | cup | Sugar |
| ¼ | cup | Unsweetened orange juice |
| 2 | tablespoons | Fresh lime juice |
| 2 | Serrano chiles, seeded and cut into julienne strips | |
| 3 | tablespoons | Julienne-cut fresh mint leaves, divided |
| 1 | tablespoon | Grated orange rind |
| 1 | teaspoon | Grated lime rind |
| 2 | cups | Cubed fresh pineapple |
| 1½ | cup | Cubed peeled ripe mango |
| 1¼ | cup | Cubed cantaloupe |
| ¾ | cup | Fresh orange sections, (2 oranges) |
Directions
Combine first 5 ingredients in a small saucepan; stir well. Bring to a boil over medium heat, stirring often until sugar melts. Remove from heat; stir in 2 tablespoons mint leaves, orange rind, and lime rind.
Combine pineapple cubes and next 3 ingredients in a large bowl. Pour sugar mixture over fruit; toss gently. Cover and chill 1 hour. Sprinkle with remaining tablespoon mint leaves. Yield: 5 servings (serving size: 1 cup).
Per serving: 120 Calories; 0g Fat (3% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 5mg Sodium Recipe by: Cooking Light, October 1994, page 76 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.
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