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Fruit Salad with Lemon-Cinnamon Syrup

Fruit Salad with Lemon-Cinnamon Syrup

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ASHLEY_S

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.

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Nutrition

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  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

David Pritchard
32
8/4/2009

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!

RMSR
24
5/31/2011

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 texture-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.

Mitzi
23
9/9/2009

This was absolutely wonderful! Very refreshing yet sweet enough that it tastes like a desert. I did take the advise of another reviewer and used half honey. Very nice flavor and a little healthier. Thanks! :-)