This colorful fruit salad makes a great side dish at Christmas brunch.
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
Ingredients
- 1/2 c.
sugar
- 1/2 c.
fresh mint
- 2 qt.
strawberries, halved or quartered if large
- 1/2
honeydew melon, peeled, seeded, and chopped
- 1 c.
red grapes, halved
- 1 c.
green grapes, halved
- 4
kiwis, peeled and cut into half-moons
- 1/3 c.
pomegranate seeds
Directions
- Step 1For the mint syrup: Bring the sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove from the heat and add the mint. Let steep until the syrup cools, 20 to 30 minutes. Pour the syrup through a fine-mesh strainer, discarding the mint. Refrigerate in a covered container until ready to serve.
- Step 2For the salad: Combine the strawberries, melon, grapes, kiwis, and pomegranate seeds in a large bowl and toss to combine. When ready to serve, drizzle the fruit with the mint syrup and gently toss to coat.
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