Fruit Salad with Black Pepper Dressing
May 2008
Makes: 20 servings
Prep: 20 mins
Cook: 10 mins
- 2 bunches mint leaves
- 1 cup sugar
- 1/2cup balsamic vinegar
- 1 teaspoon pepper
- 4 teaspoons cornstarch
- 1 honeydew, cut into wedges
- 1 cantaloupe, cut into wedges
- 6 large peaches, sliced
- 4 cups strawberries, sliced
- 2 pints raspberries
- In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
- In a small bowl, stir together the cornstarch and 4 teaspoons water. Stir into the saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes; strain.
- In a large bowl, toss the dressing with the honeydew, cantaloupe, peaches, strawberries and raspberries. Top with the remaining mint leaves.