LernerCohen Healthcare
Recipe of the Month

July 2009:  Happy 4th of July!
Summer Fruit Salad with Lemon and Honey Syrup

You can also use plums, nectarines, berries, or what ever is in season.  Chop the fruit ahead of time, and store in a plastic bag in the fridge.  Toss the fruit with the syrup an hour before serving.

Ingredients: 
Syrup:
1 C water
1/3 C honey
2 T fresh lemon juice
½ t vanilla extract

Salad:
3 C chopped, peeled cantaloupe
2 C seedless grapes
1 ½ C sweet cherries, pitted and halved (about ½ pound)
1 ½ C chopped peeled peaches (about 2 peaches)
6 fresh figs, quartered
4 apricots, quartered and pitted (about ½ pound)
½ C chopped fresh mint

Instructions:

  1. To prepare syrup, combine first 4 ingredients in a small saucepan. 
  2. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to ¼ C (about 15 minutes)
  3. To prepare salad, place cantaloupe and next 5 ingredients (cantaloupe through apricots) in a large bowl. 
  4. Pour syrup over fruit; toss gently.  Cover and chill 1 hour, stirring occasionally.  Toss with mint just before serving.  Serves 8.

Nutrition Information:
Serving Size: 1 cup
Calories:  149
Carbohydrates: 37.7 grams
Fiber:  3.5 grams
Protein:  1.9 grams
Total Fat:  0.8 grams
Saturated Fat:  0.1 grams
Cholesterol:  0 milligrams
Sodium:  8 milligrams


Courtesy of Natalie von Suskil, MS, RD