Behind the Recipes
Summer Honey by Divya Gugnani
Makes 8 servings
INGREDIENTS:
Syrup:
1 cup water
1/2 cup honey
3 tbsp. fresh lemon juice
1/2 teaspoon vanilla extract
1 tsp. of cinnamon
Salad:
3 cups chopped peeled cantaloupe
2 cups chopped peeled melon
2 cups seedless red grapes
1 1/2 cups sweet cherries, pitted and halved
1 1/2 cups chopped peeled peaches (about 2 peaches)
7 fresh figs, quartered
5 apricots, quartered and pitted (about 1/2 pound)
1/2 cup chopped fresh mint
PREPARATION:
1. To prepare syrup, combine first 5 ingredients in a small saucepan.
2. Bring to a boil and reduce heat to medium, and cook for about 15 minutes until mixture is reduced to 1/4 cup.
3. To prepare salad, place all fruit in a large bowl.
4. Pour syrup over fruit and toss gently to coat.
5. Cover and cool for 1 hour, stirring often. Toss with mint just before serving.
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