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Minted Fruit Salad

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Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Water 3⁄4 Cup (12 tbs)
  Lemon juice 4 Tablespoon
  Anise seeds 1 Teaspoon
  Chopped fresh mint 1 Teaspoon
  Salt 1 Dash
  Brandy/Rose 1⁄2 Cup (8 tbs)
  Cantaloupe slices 5 Cup (80 tbs)
  Sliced fresh peaches 4 Cup (64 tbs)
  Fresh blueberries 2 Cup (32 tbs)
  Fresh strawberries 2 Cup (32 tbs)
  Green grapes 1⁄4 Cup (4 tbs) (Use It For Color)
Directions

Combine the sugar, water, lemon juice, anise seeds, mint, salt and brandy in a small saucepan.
Bring to a boil.
Boil for 2 minutes.
Remove from heat.
Cover and steep for 10 minutes.
Cool to lukewarm.
Chill, covered, for 2 hours or until cold.
Place the cantaloupe, peaches, blueberries, strawberries and grapes in a glass serving bowl.
Strain the mint syrup over the fruit.
Chill, covered, for 2 hours or longer, until ready to serve (serve on the same day it is made).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Party
Servings: 
12

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