Free Recipe Tropical Fruit with Serrano-Mint Syrup

Recipe Type: D Recipes

Recipe Preparation: boil

Cooking Ingredients for Tropical Fruit with Serrano-Mint Syrup Recipe

1/2 c Water
1/3 c Sugar
1/4 c Unsweetened orange juice
2 tb Fresh lime juice
2 Serrano chiles, seeded and
-cut into julienne strips
3 tb Julienne-cut fresh mint
-leaves, divided
1 tb Grated orange rind
1 ts Grated lime rind
2 c Cubed fresh pineapple
1-1/2 c Cubed peeled ripe mango
1-1/4 c Cubed cantaloupe
3/4 c Fresh orange sections, (2

Tropical Fruit with Serrano-Mint Syrup Preparation

Combine first 5 ingredients in a small saucepan; stir well. Bring to a boil over medium heat, stirring often until sugar melts. Remove from heat; stir in 2 tablespoons mint leaves, orange rind, and lime rind. Combine pineapple cubes and next 3 ingredients in a large bowl. Pour sugar mixture over fruit; toss gently. Cover and chill 1 hour. Sprinkle with remaining tablespoon mint leaves. Yield: 5 servings (serving size: 1 cup). Per serving: 120 Calories; 0g Fat (3% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 5mg Sodium Recipe by: Cooking Light, October 1994, page 76 Posted to MC-Recipe Digest V1 #402 by on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 5

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