Fruit Salad with Lemon-Mint Syrup

Ingredients

• 5  mint leaves fresh crushed
• 1 cup grapes green seedless
• 4 large kiwifruit peeled halved lengthwise sliced
• 1 large optional: lemon 
• 24 oz mangos in syrup light sliced
• 16 servings garnish: mint fresh
• 1  pomegranate seeds removed and reserved
• 3 cups grapes red seedless

Equipment

• bowl
• microwave
• slotted spoon
• peeler

Directions

1. Drain mangos, reserving 1 cup syrup. Peel 3 strips of lemon rind with a vegetable peeler; juice lemon to measure 3 Tbsp.
2. Combine reserved syrup, lemon rind, lemon juice, and crushed mint leaves in a small microwave-safe bowl. Cover and microwave at HIGH 2 minutes or until syrup begins to bubble. Cover and cool completely; chill.
3. Cut mango slices into cubes, and place in a large bowl; add kiwifruit, grapes, and pomegranate seeds.
4. Remove lemon rind and mint from syrup with a slotted spoon.
5. Pour syrup over fruit; toss. Cover and chill until ready to serve.
6. Garnish, if desired.
7. Make Ahead: Prepare the syrup up to 1 day ahead, and refrigerate it until ready to assemble the salad.