Tropical Fruit with Mint & Spices

Serve this versatile, Chai-spice-inspired salsa with seafood, grilled chicken, as part of a yogurt parfait, or on its own.

Tropical Fruit with Mint & Spices

For the syrup

  • 1 1/2 cups fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/4 cup dark honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1 vanilla bean (split lengthwise)

For the fruit

  • 1 large cantaloupe (3 pounds, halved and seeded)
  • 1 cup blueberries or raspberries
  • 2 large kiwis (peeled and cut into 1/2-inch cubes)
  • 1 mango (peeled, pitted and cut into 1/2-inch cubes)
  • 1 papaya (halved, seeded, peeled and cut into 1/2-inch cubes)
  • 1 tablespoon grated lemon zest
  • 5 or 6 fresh mint leaves
  1. To make the syrup, in a saucepan combine the orange juice, the 3 tablespoons lemon juice, the honey, the three spices and the vanilla bean over high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer until the liquid is reduced to 1 cup, about 8 minutes. Remove from the heat. Strain through a medium-mesh sieve into a small bowl. Cover the syrup and refrigerate until well chilled, about 1 hour.
  2. Peel the rind from the cantaloupe and slice the flesh into 1/2-inch cubes.
  3. In a large bowl, combine the cantaloupe, blueberries, kiwis, mango and papaya. Add the lemon zest and the chilled syrup and toss to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
  4. Stack the mint leaves and roll up tightly lengthwise. Slice crosswise into thin shreds. To serve, spoon the fruit mixture into individual bowls, garnish with the fresh mint strips and serve immediately.

*Replace natural sugar with stevia to assist with weight loss

Adapted from eating well