Summer Fruit Salad with Lemon-and-Honey Syrup

You can also use plums, nectarines, or berries in this recipe. Chop the fruit ahead of time, and store it in a zip-top plastic bag in the refrigerator. Toss the fruit with the syrup an hour before serving.(8 servings)

Syrup:
1 cup water
1/3 cup honey
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Salad:
3 cups chopped peeled cantaloupe
2 cups seedless grapes
1 1/2 cups sweet cherries, pitted and halved (about 1/2 pound)
1 1/2 cups chopped peeled peaches (about 2 peaches)
6 fresh figs, quartered
4 apricots, quartered and pitted (about 1/2 pound)
1/2 cup chopped fresh mint

To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes).

To prepare salad, place cantaloupe and the next 5 ingredients (cantaloupe through apricots) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with mint just before serving.