For the syrup:
- 1 cup water
- 1/3 cup agave nectar
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 3 cups peeled and chopped cantaloupe
- 2 cups seedless grapes
- 1 and 1/2 cups pitted and halved sweet cherries
- 1 and 1/2 cups peeled and chopped peaches
- 6 fresh figs, cut into quarters
- 3 or 4 quartered and pitted apricots (about 8 ounces)
- 1/2 cup chopped fresh mint
2. Meanwhile, combine the cantaloupe, grapes, cherries, peaches, figs, and apricots in a large bowl. Pour the reduced syrup over the fruit and toss gently to combine. Cover and chill for 1 hour, stirring occasionally.
3. Just before serving, toss in the mint.
I served this salad as part of a summer repast - toasted millet with fresh corn, sliced avocado, and heirloom tomatoes in a light vinaigrette.
8 servings (1 cup), Calories 149
This salad was a bit hit-or-miss, only insofar as some of the fruits were better and fresher than the others. Notably, I would omit the grapes next time - they weren't ideally suited for soaking in the agave syrup, and were a touch sour to boot. The figs, apricots, peaches, and cherries, on the other hand, were bursting with great flavor. I would have liked a much thicker agave syrup, and was disappointed to find it so thin even after all that time spent simmering down; next time, I might just drizzle agave nectar over the salad just before serving. Still, this is a great template for a summer fruit salad, and my caution is simply to make sure you pick the best fruits available, rather than sticking to the ingredient list.