Summer Fruit with Wine and Mint

Summer Fruit with Wine and Mint
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Take advantage of what's in season with this refreshing (and boozy!) summer dessert. Vanilla Bean Cane Sugar adds a warm flavor note to counter the bright mint. 

4
Servings
590
Calories Per Serving
Deliver Ingredients

Notes

*Available from s.a.l.t. sisters

Ingredients

  • 1 1/4 Cup dry white wine
  • 1/3 Cup Vanilla Bean Cane Sugar*
  • 2 Tablespoons fresh mint leaves
  • 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
  • 8 Ounces strawberries, quartered
  • 1 Cup seedless green grapes, halved lengthwise

Directions

Bring the wine, sugar, and mint leaves to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Strain mint leaves out of the mixture. 

Combine the cantalope, strawberries, and grapes in a large bowl. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. 

Garnish with chopped mint leaves. 

Nutritional Facts

Total Fat
11g
16%
Sugar
56g
62%
Saturated Fat
3g
13%
Carbohydrate, by difference
119g
92%
Protein
8g
17%
Vitamin A, RAE
21µg
3%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
43mg
4%
Choline, total
4mg
1%
Fiber, total dietary
8g
32%
Fluoride, F
4µg
0%
Folate, total
225µg
56%
Iron, Fe
18mg
100%
Magnesium, Mg
35mg
11%
Niacin
11mg
79%
Phosphorus, P
99mg
14%
Riboflavin
1mg
91%
Sodium, Na
530mg
35%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
51g
2%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.