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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
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