TROPICAL FRUIT WITH SERRANO-MINT SYRUP

1/2 cup water
1/3 cup sugar
1/4 cup unsweetened orange juice
2 tablespoons fresh lime juice
2 Serrano chiles, seeded and cut into julienne strips
3 tablespoons julienne-cut fresh mint leaves, divided use
1 tablespoon grated orange rind
1 teaspoon grated lime rind
2 cups cubed fresh pineapple
1 1/2 cups cubed peeled ripe mango
1 1/4 cups cubed cantaloupe
3/4 cup fresh orange sections (2 oranges)

Combine first 5 ingredients in a small saucepan; stir well. Bring to a boil over medium heat, stirring often until sugar melts.

Remove from heat; stir in 2 tablespoons mint leaves, orange rind, and lime rind; set aside.

Combine pineapple cubes and next 3 ingredients in a large bowl. Pour sugar mixture over fruit; toss gently. Cover and chill 1 hour.

Sprinkle with remaining tablespoon mint leaves.

Servings: 5 (serving size: 1 cup)
Source: Cooking Light, October 1994