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Minted Fruit Salad


  • 1 pound(s) strawberries, hulled and quartered
  • 1 bunch(es) fresh mint leaves
  • 1/2cup(s) water
  • 1/4cup(s) sugar
  • 3 kiwis, peeled and sliced
  • 1 cup(s) cantaloupe chunks


  1. In 2-quart saucepan, combine 1 bunch fresh mint leaves, water, and sugar.
  2. Heat to boiling on high. Remove from heat. Cool completely; strain and discard mint. In large bowl, combine cooled syrup with strawberries, kiwis, and cantaloupe chunks.
  3. Refrigerate at least 30 minutes or up to 8 hours.

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