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
Preparation
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.
