Mango, Watermelon, and Grapes Salad with Quince Glaze

Name: Mango, Watermelon, and Grapes Salad with Quince Glaze
Yield: 8
Ingredients: 1 yellow mango, peeled and cubed into 1.6 kg, using a melon baller; 1 orange-type mango, peeled and cubed into 1.5 kg, using a melon baller; 2 kg of watermelon, peeled and cubed into balls; 400 g of red grapes, halved and seeded; 1/2 cup of mint leaves; For the quince glaze; 1 cup of quince syrup; 1/3 cup of dry white wine; Mint sprigs for garnish

1
1 yellow mango, peeled and cubed into 1.6 kg, using a melon baller
2
1 orange-type mango, peeled and cubed into 1.5 kg, using a melon baller
3
2 kg of watermelon, peeled and cubed into balls
4
400 g of red grapes, halved and seeded
5
1/2 cup of mint leaves
6
For the quince glaze
7
1 cup of quince syrup
8
1/3 cup of dry white wine
9
Mint sprigs for garnish

Ingredients

1
1 yellow mango, peeled and cubed into 1.6 kg, using a melon baller
2
1 orange-type mango, peeled and cubed into 1.5 kg, using a melon baller
3
2 kg of watermelon, peeled and cubed into balls
4
400 g of red grapes, halved and seeded
5
1/2 cup of mint leaves
6
For the quince glaze
7
1 cup of quince syrup
8
1/3 cup of dry white wine
9
Mint sprigs for garnish

Directions

1
In a large bowl, combine the two types of mango, watermelon, grapes, and mint leaves
2
Refrigerate, covered with plastic wrap, for two hours
3
Prepare the quince glaze
4
In a small bowl, mix together the quince and wine
5
Refrigerate for two hours
6
Serve the salad, garnished with mint and decorated with the quince glaze.