Melon and Bananas with Grapefruit-Mint Syrup

Melon and Bananas with Grapefruit-Mint Syrup

Add a fancy touch to breakfast or brunch with this fruit medley drizzled with chilled mint syrup. It's ready to serve in less than an hour.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

10

servings

1/2
cup sugar
1/2
cup fresh or bottled grapefruit juice
2
teaspoons cornstarch
1
tablespoon thinly sliced fresh mint leaves
1/2
small honeydew melon, cut into 1/2-inch pieces (about 2 1/4 cups)
1/2
small cantaloupe, cut into 1/2-inch pieces (about 2 1/4 cups)
2
medium bananas, cut in half lengthwise, sliced
Fresh mint sprigs
  1. In 1-quart saucepan, mix sugar, grapefruit juice and cornstarch. Heat to boiling over medium heat, stirring constantly, until thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes.
  2. Divide honeydew, cantaloupe and bananas among individual serving dishes; spoon syrup over fruit. Garnish with mint sprigs.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The syrup can be made a day ahead. Store covered in refrigerator.
Orange juice can be substituted for the grapefruit juice.

Nutrition Information:

1 Serving (1 Serving (1/2 Cup))
  • Calories 100
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 15mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 1g,
    • Sugars 20g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.