MELON AND BANANAS WITH GRAPEFRUIT-MINT SYRUP

Melon and Bananas with Grapefruit-Mint Syrup image

Add a fancy touch to breakfast or brunch with this fruit medley drizzled with chilled mint syrup. It's ready to serve in less than an hour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 10

Number Of Ingredients 8

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Ingredients

1/2 cup sugar
1/2 cup fresh or bottled grapefruit juice
2 teaspoons cornstarch
1 tablespoon thinly sliced fresh mint leaves
1/2 small honeydew melon, cut into 1/2-inch pieces (about 2 1/4 cups)
1/2 small cantaloupe, cut into 1/2-inch pieces (about 2 1/4 cups)
2 medium bananas, cut in half lengthwise, sliced
Fresh mint sprigs

Steps:

In 1-quart saucepan, mix sugar, grapefruit juice and cornstarch. Heat to boiling over medium heat, stirring constantly, until thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes.
Divide honeydew, cantaloupe and bananas among individual serving dishes; spoon syrup over fruit. Garnish with mint sprigs.

Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/2 Cup), Sodium 15 mg, Sugar 20 g, TransFat 0 g