Fruit Salad with Black Pepper Dressing David Lawrence   From Every Day with Rachael Ray May 2008 SERVES 20 Prep Time: 20 min Cook Time: 10 min 2 bunches mint leaves 1 cup sugar 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 1. 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. 2. 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. 3. In a large bowl, toss the dressing with the honeydew, cantaloupe, peaches, strawberries and raspberries. Top with the remaining mint leaves.

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