Summer Fruit Salad with Lemon and Honey Syrup
- 1 C water
- 1/3 C honey
- 2 Tbl. lemon juice
- 1/2 tsp. vanilla extract
- 3 C chopped peeled cantaloupe
- 2 C seedless grapes
- 1-1/2 C sweet cherries, pitted and halved,
- abour 1/2 pound
- 4 apricots, quartered and pitted, about 1/2 lb.
- 1/2 C chopped fresh mint
To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil;; reduce heat to medium and cook until mixture is reduced to 1/4 cup - about 15 minutes. To prepare salad, place all fruit in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with mint just before serving.