Melon and Pear Salad With Cayenne-Mint Syrup

From Dr. Kelly Brownell as published in Cooking Light.

• Ready In: 2 hrs 37 mins
• Serves: 10

Ingredients

• Syrup

• 1⁄3 cup sugar
• 1⁄3 cup water
• 1⁄4 cup lemon juice
• 3  tablespoons honey
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup mint, chopped
• 1  tablespoon lemon rind, grated

• Salad

• 6  cups cantaloupe, cubed
• 6  cups honeydews, cubed
• 2  cups blueberries
• 2  cups strawberries (halved if large)
• 1 1⁄2 cups pears, cubed (about 2 medium)
• 1  cup blackberry
• 1  tablespoon mint, chopped
• 1⁄8 teaspoon black pepper, ground

Directions

1. For syrup, bring first 5 ingredients to a boil in a small saucepan. Cook 3 minutes or until slightly syrupy.
2. Remove from heat and stir in mint and lemon zest. Allow to steep 30 minutes. Stran through a fine sieve (discard solids).
3. For salad: Lightly mix all fruit. Pour syrup over and toss to coat. Cover and refrigerate at least 2 hours, stirring occasionally.