Recipe| Ingredients | | | 2 | cup | water | | | 1 1/2 | cup | sugar | | | 3 | tablespoon | lemon juice | | | 2 | tablespoon | anise seeds | | | 1/2 | teaspoon | salt | | | 1 | each | pineapple | | | 1 | each | honeydew melon | | | 1 | each | cantalope | | | 2 | each | oranges | | | 2 | each | nectarines | | | 2 | each | purple plums | | | 1/2 | pound | grapes, seedless | | | 2 | each | kiwi fruit | | | | | |
Directions:
| In 2 quart saucepan over medium heat, cook water, sugar, lemon juice, anise seeds and salt for 15 minutes, or until mixture becomes a light syrup. Refrigerate until syrup cools. Meanwhile, remove peel from pineapple, honeydew melon, cantalope. Cut pulp from pineapple and melons into bite-size chunks. Peel and section oranges. Slice nectarines and plums into wedges; do not peel. Slice grapes in half.
In large bowl, combine fruits. Pour chilled syrup through strainer over the fruit. Cover and refrigerate until well chilled, stirring occasionally.
TO SERVE: Peel and slice kiwi. Gently stir into the fruit mixture.
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