Snip mint leaves in half using Professional Shears. In (1.5-qt.) Saucepan, combine mint leaves, water and sugar. Heat over low heat, stirring until sugar is dissolved. Bring to a simmer; let simmer 6-8 minutes. Remove from heat; cool to room temperature, about 30 minutes.
Place melons and blueberries in serving bowl; pour cooled syrup over fruit and toss gently. Refrigerate up to 1 hour. Garnish with additional snipped mint leaves, if desired.
Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 1 g, Sodium 20 mg, Fiber 1 g
Minted Fruit Medley: Substitute 6 cups sliced nectarines and 1/2 pint fresh raspberries for the melons. Proceed as recipe directs.
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