Tropical Fruits with Mint and Spices

By Tamipri

This flavorful mix of six different fruits is as colorful as it is nutritious. The richly spiced syrup, aromatic with vanilla, can be prepared up to a day ahead and is delicious on pancakes, too.

Ingredients

• FOR THE SYRUP
• 1 1/2 c. fresh orange juice
• 3 Tb. fresh lemon juice
• 1/4 c. dark honey
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground coriander
• 1 vanilla bean, split lengthwise
• 1 lg. cantaloupe, 3 lb, halved and seeded
• 1 lg. banana, peeled and sliced crosswise
• 1 tsp. fresh lemon juice
• 1 c. blueberries or raspberries
• 2 lg. kiwifruits, peeled and cut into 1/2" dice
• 1 papaya, halved, seeded, peeled, and cut into 1/2" dice
• 1 Tb. grated lemon zest
• 5 or 6 fresh mint leaves

Preparation

Step 1

To make the syrup, in a saucepan, combine the orange juice, the 3 Tb. lemon juice, the honey, the spices, and the vanilla bean over high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low, and simmer until the liquid is reduced to 1 cup, about 8 minutes. Remove from the heat. Strain through a medium-mesh sieve into a small bowl. Cover the syrup and refrigerate until well chilled, about 1 hour.

Peel the rind from the cantaloupe, and slice the flesh into 1/2" cubes. In a small bowl, toss the banana slices with the 1 tsp. lemon juice to prevent discoloration.

In a large bowl, combine the cantaloupe, banana, blueberries, kiwifruits, mango, and papaya. Add the lemon zest and the chilled syrup and toss to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Stack the mint leaves and roll up tightly lengthwise. Slice crosswise into thin shreds. To serve, spoon the fruit mixture into individual bowls, garnish with the fresh mint chiffonade, and serve immediately

Per serving=159 calories