Grilled Mixed Fruit

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pint strawberries, hulled and halved
* 4 bananas, halved lengthwise
* 1 cup fresh blueberries
* 1/4 cup sugar
* 1/4 cup chopped fresh mint leaves
* 1 lemon, juiced
* 3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over
medium heat, until a golden crust begins to form on the fruit, about 3
to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple
syrup. Arrange the fruit on a serving platter, drizzle the mint syrup
over top, and serve.

Simple syrup:

1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, or until the sugar
has dissolved. Take pan off heat and cool the syrup before using. Any
extra cooled syrup can be refrigerated in an airtight container for up
to 2 weeks.

Yield: 1/2 cup

Watermelon and Cantaloupe Salad with Mint Vinaigrette

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

Directions

In a blender, combine mint, lemon juice, simple syrup, and amaretto.
Blend until smooth.

In a large bowl, combine the watermelon and the cantaloupe. Add the
vinaigrette and toss. Transfer to a serving bowl and serve.

Simple Syrup:

1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup

Italian Ice Pops

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 hours 30 minutes
Cook Time: 5 minutes
Yield: 12 to 14 pops

1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted
1/4 cup chopped fresh mint leaves
1 1/2 tablespoons lemon juice (from 1 lemon)
3 or 4 tablespoons simple syrup, recipe follows
14 wooden ice pop sticks

In a blender, combine the raspberries and the mint. Puree until
combined. Add the lemon juice and 3 tablespoons of the simple syrup.
Blend to combine. Taste the mixture and add the remaining 1 tablespoon
simple syrup if you like. Spoon the mixture into an ice cube tray and
freeze for approximately 30 minutes, or until partially frozen. Insert
the wooden sticks and return trays to the freezer for another 3 to 5
hours.

Simple Syrup:
1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container.

Yield: 1/2 cup