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*

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

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.