Fruit salad with lemon and mint syrup
¼ cup(s), (55g)
Fresh lemon rind
1 tsp, finely grated
½ cup(s), coarsely chopped
Rockmelon or cantaloupe
850 g, coarsely chopped
500 g, coarsely chopped
2 medium, coarsely chopped
250 g, quartered
No-fat, no added sugar vanilla yoghurt
- Combine sugar, rind, juice and 12 cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Increase heat and bring to the boil. Boil for 3−4 minutes or until thickened slightly. Cool. Stir in mint.
- Place rockmelon, pineapple, kiwifruit and strawberries in a large bowl. Pour cooled syrup over fruit, gently stiring to combine, then cover and refrigerate for 1 hour.
- Spoon fruit salad into serving glasses. Serve topped with Nestlé® Soleil™ Vanilla Flavoured Yoghurt.