Fruit Salad with Lemon-Cinnamon Syrup Recipe - Allrecipes.com
Fruit Salad with Lemon-Cinnamon Syrup Recipe
  • READY IN hrs

Fruit Salad with Lemon-Cinnamon Syrup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  2. Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.
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Reviews More Reviews

Aug 04, 2009

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!

 
May 31, 2011

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.

 
Sep 09, 2009

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! :-)

 
Aug 17, 2012

Lovely. The lemon simple syrup is a delicious enhancement to these beautiful summer fruits. Thanks for sharing!

 
Dec 25, 2012

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!!

 
May 22, 2014

Wonderful way to flavor simple syrup! Now I want to try lemon and mint, lemon and ginger, lemon, ginger and mint, orange and cinnamon...endless possibilities!

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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