Melon and Pear Salad With Cayenne-Mint Syrup

Amayzng30's Note:

From Dr. Kelly Brownell as published in Cooking Light.

• Total Time: 2 hrs 37 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 27 mins

Ingredients:

Servings: 10

Syrup

• 1⁄3; cup sugar
• 1⁄3; cup water
• ¼ cup lemon juice
• 3 tablespoons honey
• ½ teaspoon cayenne pepper
• ¼ cup mint , chopped
• 1 tablespoon lemon rind , grated

Salad

• 6 cups cantaloupe , cubed
• 6 cups honeydews , cubed
• 2 cups blueberries
• 2 cups strawberries (halved if large)
• 1 ½ cups pears , cubed (about 2 medium)
• 1 cup blackberry
• 1 tablespoon mint , chopped
• 1⁄8; teaspoon black pepper , ground

Directions:

1. For syrup, bring first 5 ingredients to a boil in a small saucepan. Cook 3 minutes or until slightly syrupy.
2. Remove from heat and stir in mint and lemon zest. Allow to steep 30 minutes. Stran through a fine sieve (discard solids).
3. For salad: Lightly mix all fruit. Pour syrup over and toss to coat. Cover and refrigerate at least 2 hours, stirring occasionally.