FRUIT SALAD WITH LEMON-MINT SYRUP

1 jar (24-oz) sliced mangos in light syrup

1 large lemon

5 fresh mint leaves, crushed

4 large kiwi, peeled, halved lengthwise and sliced

3 cups seedless red grapes

1 cup seedless green grapes

1 pomegranate, seeds removed and reserved

Fresh mint for garnish

Drain mangos and reserve 1 cup of the syrup. Peel 3 strips of lemon rind with a vegetable peeler; juice the lemon to measure 3 tablespoons. Combine the reserved syrup, lemon rind and juice, and crushed mint leaves in a small micro-wave safe bowl. Cover and microwave on high for 2 minutes or until syrup begins to bubble. Cover and cool completely; chill. NOTE: If desired, this syrup can be made a day ahead and refrigerated until serving time.

Cut mango slices into cubes, place in a large bowl. Add the divi, grapes, and pomegranate seeds. Remove the lemon rind and mint from the syrup with a slotted spoon. Pour the syrup over the fruit; toss. Cover and chill until ready to serve.

Serve in individual dessert dishes and garnish with the fresh mint, if desired. 

Yield: 16 servings

source: SL 2009