Blueberry-Melon Salad with Thyme Syrup
By kas_9232
*EACH SERVING*
Calories *181*
Total Fat --
Saturated Fat --
Cholesterol --
Sodium *22mg*
Total Carbohydrates *46g*
Dietary Fiber *2g*
Protein *1g*
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Ingredients
- Thyme Syrup:
- 1 cup sugar
- 1 ⁄4 cup water
- Peel and juice from 1 lemon
- 4 large sprigs fresh thyme, preferably lemon thyme
- Salad:
- 3 cups each diced cantaloupe, honeydew melon and seedless watermelon
- 1 pint blueberries
- Garnish: lemon thyme sprigs
Details
Servings 8
Preparation
Step 1
*1*.Thyme Syrup: Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.
*2*.Salad: Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.
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