Melon Berry And Pear Salad With Cayenne Lemon Mint Syrup Recipes

MELON-BERRY SALAD

Melon-Berry Salad image

The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. -Carrie Hirsch, Hilton Head Island, South Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 cup fat-free vanilla Greek yogurt
1/2 cup coconut milk
1/2 cup orange juice
4 cups cubed cantaloupe (1/2 inch)
4 cups cubed watermelon (1/2 inch)
2 medium navel oranges, sectioned
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sweetened shredded coconut, toasted

Steps:

For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Nutrition Facts : Calories 105 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MELON, BERRY, AND PEAR SALAD WITH CAYENNE-LEMON-MINT SYRUP

Melon, Berry, and Pear Salad With Cayenne-Lemon-Mint Syrup image

From Cooking Light. Serving size: 1 1/2 c. Per serving: 168 calories, 0.7 g fat, 2.3 g protein, 42.6 g carb, 3.1 g fiber, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories Strawberry

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon cayenne pepper
1/4 cup chopped of fresh mint
1 tablespoon grated lemon rind
6 cups cubed cantaloupe (1-inch cubes)
6 cups cubed honeydew melon (1-inch cubes)
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups cubed ripe pears (1/2-inch cubes)
1 cup fresh blackberries
1 tablespoon chopped of fresh mint
1/8 teaspoon fresh ground black pepper

Steps:

To make syrup: combine the first 5 syrup ingredients in a small saucepan; bring to a boil.
Cook 3 minutes or until mixture is slightly syrupy.
Remove pan from heat; stir in 1/4 cup mint and lemon rind; let stand 30 minutes.
Strain syrup through a sieve into a bowl; throw away solids.
To make the salad: Combine all the salad ingredients in a large bowl.
Add syrup; toss gently to coat.
Cover and refrigerate 2 hours, stirring occasionally.

Nutrition Facts : Calories 165.5, Fat 0.7, SaturatedFat 0.1, Sodium 36.9, Carbohydrate 41.9, Fiber 4.8, Sugar 35.5, Protein 2.2

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