Summer Fruit Bowl
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.