Lunch: Fruit Medley with Mint and Lime

Recipe by Joanne Weir Jefferson's stone fruit trees produced heavily. Serve this as a salad or light dessert.

Ingredients

1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
3 plums, cut into 1/2-inch-thick wedges
2 peaches, peeled and cut into 1/2-inch-thick wedges
2 nectarines, cut into 1/2-inch-thick wedges
2 limes
1 cup water
1/4 cup sugar
6 mint sprigs
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
Mint sprigs (optional)

Instructions

Combine first 5 ingredients in a large bowl; cover and chill.
Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

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