Directions

1. For the honey?lime syrup: In a small saucepan combine honey, lime juice and mint. Cook over medium heat 1 to 2 minutes or until hot and bubbly. Reduce heat to low; cook 5 to 6 minutes or until honey dissolves. Remove from heat. Transfer syrup to a small bowl; remove and discard mint. Let syrup cool completely, about 30 minutes.
2. For the fruit salad: In a large bowl combine cantaloupe, pineapple, strawberries and grapes. Drizzle cooled syrup over fruit; toss gently to coat. Top each serving with a mint sprig (if desired), and serve.