Fruit Salad with Lemon-Cinnamon Syrup

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.

Original recipe makes 12 servings

Ingredients

1 cup white sugar
1/2 cup water
3 1-inch strips of lemon zest
1 cinnamon stick
2 tablespoons lemon juice
 
4 mango, pitted, peeled, and cut into chunks
4 white peaches, pitted and cut into bite-sized pieces
2 Granny Smith apples – peeled, cored, and sliced
4 (6 ounce) containers fresh raspberries
1/4 cup finely chopped fresh mint
2 tablespoons lemon juice

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.

Nutrition

Calories: 150 kcal
Carbohydrates: 38.4 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 5.8 g
Protein: 1.2 g
Sodium: 2 mg

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