Recipe by ASHLEY_S
"This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though."
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1-inch strips of lemon zest
mango, pitted, peeled, and cut into chunks
white peaches, pitted and cut into bite-sized pieces
Granny Smith apples - peeled, cored, and sliced
4 (6 ounce) containers
finely chopped fresh mint
Word up -- I used 1/4 c sugar + 1/4 c honey instead of the full c sugar, plus I substituted blueberries for some raspberries. It was very tasty!
I halved the recipe. Used strawberries, blackberries, blueberries and an apple as my fruit. Half sugar, half honey. May use less sugar next time. We found the mint in the salad a little too leaf-y texture-wise so I may omit it next time or simmer it into the syrup. Also, did not use water for the syrup... I used limoncello instead ;) DELISH.
This was absolutely wonderful! Very refreshing yet sweet enough that it tastes like a desert. I did take the advise of another reviewer and used half honey. Very nice flavor and a little healthier. Thanks! :-)
Lovely. The lemon simple syrup is a delicious enhancement to these beautiful summer fruits. Thanks for sharing!
Outstanding! I read the other reviews, and changed it slightly. I added the mint to the sauce and strained it out with the cinnamon and lemon zest. I didn't change the sugar, but doubled the amount of sauce and used about 2/3rds of it on the fruit. I also cut the recipe from 12 servings to 4. YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Salad with Lemon-Cinnamon Syrup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 5
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