Print

0
Save

0
Pinterest

2
Email

0
Facebook

0

Melon and Bananas with Grapefruit-Mint Syrup

Prep 20 min
Total 50 min
Servings 10

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. MORE+ LESS-

By Betty Crocker Kitchens

July 28, 2011

Ingredients

1/2

cup sugar

1/2

cup fresh or bottled grapefruit juice

teaspoons cornstarch

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)

medium bananas, cut in half lengthwise, sliced

Fresh mint sprigs

Steps

Hide Images

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.