“I often experiment with fresh fruit for desserts. This is a nice cool treat for summer afternoons,” says Dawn Bryant of Thedford, Nebraska. “The sweet lime syrup adds a bit of sparkle to the fruit.”
Recommended: 62 Ways to Eat the Rainbow
- 1/3 cup white wine
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 cups cubed cantaloupe
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- In a small saucepan over medium heat, bring the wine, lime juice and honey to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/4 cup. Remove from the heat; cool completely.
- In a large bowl, combine the fruit. Drizzle with syrup and gently toss to coat. Yield: 4 servings.
Originally published as Fruit Cup with Honey-Lime Syrup in Healthy Cooking June/July 2008, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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