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Melon and Bananas with Grapefruit-Mint Syrup

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Melon and Bananas with Grapefruit-Mint Syrup
  • Prep 20 min
  • Total 50 min
  • Servings 10
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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.
Updated Jul 28, 2011

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The syrup can be made a day ahead. Store covered in refrigerator.
  • tip 2
    Orange juice can be substituted for the grapefruit juice.

Nutrition

100 Calories, 0g Total Fat, 0g Protein, 23g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
100
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
290mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
20g
Protein
0g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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