Melon, Berry, and Pear Salad with Cayenne-Lemon Mint Syrup

Syrup:
1/3 cup sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tbsp. honey
1/2 tsp. red pepper
1/4 cup chopped fresh mint
1 tbsp. grated lemon rind

Salad:
6 cups cubed cantaloupe
6 cups cubed honeydew melon
2 cups fresh blueberries
2 cups quartered fresh strawberries
1½ cups cubed ripe pear (about 2 medium)
1 cup fresh blackberries
1 tbsp. chopped fresh mint

To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a
boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat;
stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup
through a sieve over a bowl; discard solids.

To prepare salad, combine cantaloupe and remaining ingredients in a large bowl.
Add syrup; toss gently to coat. Cover and refrigerate 2 hours,
stirring occasionally.

10 servings