So simple, so good and always a hit. Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into the salad. Feel free to substitute whatever fruit you have on hand for the choices here. If you plan to use bananas (which I do), do not add them until just before you're ready to serve the dish.
Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 mins. Remove from heat, and stir in mint and lemon/lime juice. Steep 15 mins. Strain out mint.
Combine fruit in large bowl. Stir in sugar syrup. Cover and chill 2 hrs or overnight.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 162.2mg||4 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.4g|
|Protein 0.8g||1 %|
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Calories per serving: 87
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