Filled with the season’s best and freshest fruit, this salad shouts “summer.” The hint of mint adds a refreshing note to the colorful compote.
—EDIE DESPAIN LOGAN, UT
PREP: 20 MIN. + COOLING • MAKES: 6 SERVINGS
1 cup unsweetened apple juice
2 tablespoons honey
4 teaspoons finely chopped crystallized ginger
4 teaspoons lemon juice
4 cups cantaloupe balls
1 cup sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons chopped fresh mint leaves
1. In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool.
2. In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.