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Minted Fruit Salad


1/3 c. water
1/4 c. sugar
1 tbsp. coarsely chopped mint
2 tbsp. orange, pineapple or grapefruit juice
2 c. pineapple spears, strawberries, apple wedges, pear slices, blueberries or melon balls
Lettuce or mint leaves


Heat water and sugar to boiling, stirring occasionally; reduce heat. Cover and simmer 5 minutes. Pour on chopped mint; refrigerate 1 hour. Strain mint mixture, discarding leaves; stir in orange juice. Pour mint sauce on fruit. Spoon fruit and mint sauce onto lettuce. Garnish with mint leaves. Makes 4 servings.

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