Fruit Salad with Lemon-Cinnamon Syrup5 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr 30 min
“This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.” - by ASHLEY_S
Original recipe yields 12 servings
- Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
- Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.
Amount Per Serving (12 total)
- 150 cal
- 0.5 g
- < 1%
- 38.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Word up -- I used 1/4 c sugar + 1/4 c honey instead of the full c sugar, plus I substituted blueberries for some raspberries. It was very tasty!..." See more"
"I halved the recipe. Used strawberries, blackberries, blueberries and an apple as my fruit. Half sugar, half honey. May use less sugar next time. We found the mint in the salad a little too leaf-y tex..." See moreture-wise so I may omit it next time or simmer it into the syrup. Also, did not use water for the syrup... I used limoncello instead ;) DELISH."
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