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Midsummer Fruit Salad Recipe

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This recipe for Midsummer Fruit Salad, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Criswell
Added: Friday, December 1, 2006



1 cup water

1/3 cup honey

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract


3 cups chopped peeled cantaloupe

2 cups seedless grapes

1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound)

1 1/2 cups chopped peeled peaches (about 2 peaches)

6 fresh figs, quartered

4 apricots, quartered and pitted (about 1/2 pound)

1/2 cup chopped fresh mint

You can also use plums, nectarines, or berries in this recipe. Chop the fruit ahead of time, and store it in a zip-top plastic bag in the refrigerator. Toss the fruit with the syrup an hour before serving.

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 cantaloupe and the next 5 ingredients (cantaloupe through apricots) 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.

Serves: 8




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