Tropical Fruit With Serrano-Mint Syrup

Recipe Ingredients

1/2 cup	118ml	Water
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Unsweetened orange juice
2 tablespoons	30ml	Fresh lime juice
2		Serrano chiles
		Seeded and cut into julienne strips
3 tablespoons	45ml	Julienne-cut fresh mint leaves - divided
1 tablespoon	15ml	Grated orange rind
1 teaspoon	5ml	Grated lime rind
2 cups	474ml	Cubed fresh pineapple
1 1/2 cups	355ml	Cubed peeled ripe mango
1 1/4 cups	296ml	Cubed cantaloupe
3/4 cup	177ml	Fresh orange sections - (2 oranges)

Recipe Instructions

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.

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.

Yield: 5 servings (serving size: 1 cup).

Source:
Cooking Light, October 1994, page 76

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