Minted Fruit Salad

3 hours Prep: 30 minutes

111 calories per serving view nutrition facts

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Ingredients

1/2	cup	sugar
1/3	cup	orange juice
1/3	cup	lemon juice
1/3	cup	water
1/4	teaspoon	peppermint extract
8	cups	fruit	assorted, fresh, cut up
1	x	mint leaves	fresh, for garnish

Directions

In medium bowl, combine all ingredients except fruit; stir until sugar dissolves completely.

Place fruit in large shallow dish; pour juice mixture over.

Cover; chill 3 hours, overnight, or all day, stirring occasionally.

Garnish with mint leaves.

Makes about 8 cups.

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Nutrition Facts

Serving Size 86g

Amount per Serving

Calories 111 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 29.0g	10%
Dietary Fiber 0.0g	1%
Sugars 25.0g
Protein 0.0g	1%

Vitamin A	3%		Vitamin C	28%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.