fresh fruit with mint-balsamic tea

This is my all-time favorite fruit salad.  It came from a Southern Living magazine years ago.

Serve this versatile compote on lettuce leaves as a salad, in a large bowl for a brunch or breakfast buffet, or in individual dishes as a dessert.

1 1/2 c. water

1/4 c. sugar 

1 regular-size tea bag

1/2 c. loosely packed fresh mint springs 

1 T. balsamic vinegar

2 c. cubed fresh pineapple

1 c. cubed honeydew

1 c. cubed cantaloupe

1 c. orange sections

1 c. fresh blueberries

Combine water and sugar in a heavy saucepan; bring to a boil.  Add tea bag and mint; remove from heat, and let steep 5 minutes.  Remove tea bag; stir in balsamic vinegar, and let stand 5 minutes.

Pour mixture through a wire-mesh strainer into a bowl, discarding mint.  Add fruit, stirring gently to coat.  Cover and chill at least 1 hour.  Yield: 5 cups.

Per serving:  Calories 158, Fat 0.7 g, cholesterol 0 mg, sodium 11 mg, carbohydrate 40.1 g, fiber 5.7 g, protein 1.4 g.

(To reduce calories, you can use 6 packets of splenda in the place of the sugar to reduce calories -- still tastes great. Just wait until after the tea has brewed before adding the splenda.  Calories will be 60 for 1 cup.)