Fruit Salad with Lemon-Mint Syrup

Name: Fruit Salad with Lemon-Mint Syrup
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 16
Cuisine: Global
Ingredients: 5 fresh mint leaves, crushed; 237 milliliters seedless green grapes; 4 larges kiwifruit, peeled, halved lengthwise, and sliced; 1 large lemon; 680 grams sliced mangos in light syrup; 16 servings Garnish: fresh mint; 1 pomegranate, seeds removed and reserved; 710 milliliters seedless red grapes

Fruit Salad with Lemon-Mint Syrup requires about 29 minutes from start to finish. Watching your figure? This gluten free, primal, and whole 30 recipe has 83 calories, 1g of protein, and 1g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. It works well as a very reasonably priced side dish. Head to the store and pick up grapes, pomegranate, mangos in syrup, and a few other things to make it today.

Instructions

Drain mangos, reserving 1 cup syrup. Peel 3 strips of lemon rind with a vegetable peeler; juice lemon to measure 3 Tbsp.

Ingredients you will need

Lemon Peel

Vegetable

Mango

Juice

Lemon

Syrup

Equipment you will use

Peeler

Combine reserved syrup, lemon rind, lemon juice, and crushed mint leaves in a small microwave-safe bowl. Cover and microwave at HIGH 2 minutes or until syrup begins to bubble. Cover and cool completely; chill.

Ingredients you will need

Peppermint Crunch