Summer Fruit Bowl
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
lime juice
|
|
| ¾ | cup |
mint leaves
minced |
*
|
| 20 | pounds |
watermelon
|
|
| 1 | small |
cantaloupe
|
*
|
| 6 | large |
plums
|
|
| 4 | large |
nectarines
|
|
| 1 | pound |
grapes, seedless
green |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 355 | ml |
sugar
|
|
| 45 | ml |
lime juice
|
|
| 177 | ml |
mint leaves
minced |
*
|
| 9.1 | kg |
watermelon
|
|
| 1 | small |
cantaloupe
|
*
|
| 6 | large |
plums
|
|
| 4 | large |
nectarines
|
|
| 453.6 | g |
grapes, seedless
green |
|
Directions
In 2-quart saucepan over medium heat, cook water, sugar, and lime juice for 15 minutes or until mixture becomes a light syrup.
Stir in mint leaves; cover and refrigerate until well chilled.
Cut watermelon into bited-sizepieces; discard seeds.
Cut cantalope into bite-sized pieces; cut unpeeled plums and nectarines into wedges.
Combine cut-up fruits with grapes and arrange in very large bowl.
Pour chilled syrup through strainer over fruit; gently toss to mix well.
Cover and refrigerate to blend flavors, stirring mixture occasionally.
