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Melon and Bananas with Grapefruit-Mint Syrup

Melon and Bananas with Grapefruit-Mint Syrup
  • Prep 20 min
  • Total 50 min
  • Servings 10
Add a fancy touch to breakfast or brunch with this fruit medley drizzled with chilled mint syrup. It's ready to serve in less than an hour.
September 9, 2014

Ingredients

  • 1/2 cup sugar
  • 1/2 cup fresh or bottled grapefruit juice
  • 2 teaspoons cornstarch
  • 1 tablespoon thinly sliced fresh mint leaves
  • 1/2 small honeydew melon, cut into 1/2-inch pieces (about 2 1/4 cups)
  • 1/2 small cantaloupe, cut into 1/2-inch pieces (about 2 1/4 cups)
  • 2 medium bananas, cut in half lengthwise, sliced
  • Fresh mint sprigs

Steps

  • 1
    In 1-quart saucepan, mix sugar, grapefruit juice and cornstarch. Heat to boiling over medium heat, stirring constantly, until thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes.
  • 2
    Divide honeydew, cantaloupe and bananas among individual serving dishes; spoon syrup over fruit. Garnish with mint sprigs.

No nutrition information available for this recipe
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