2 tbsp. anise seed
1 c. water
3/4 c. sugar
1 tbsp. lemon juice
1/2 of a sm. pineapple
1/2 of a sm. honeydew melon
1/2 of a sm. cantaloupe
1 orange, peeled, sliced & quartered
1 nectarine, cut into thin wedges
1 plum, cut into thin wedges
1/2 c. seedless red or green grapes
1/2 of a lime, sliced
Cheesecloth

Place anise seed in the center of a 8" square of several layers of cheesecloth. Bring edges together; tie with string.

For marinade, in a small saucepan combine the anise seed, bag, water, sugar, and lemon juice. Bring to a boil, stirring until sugar dissolves. Cook, uncovered, over medium heat for 5 to 7 minutes or until golden and the consistency of a thin syrup. (Should have approximately 1 cup syrup.) Do not remove bag; cool syrup slightly. Wash and peel pineapple; remove eyes and core. Cut fruit into bite size pieces. With a melon baller, scoop balls from honeydew and cantaloupe.

In a 3 or 4 quart bowl, combine fruits, (should have about 9 cups fruit total). Add syrup; toss until fruit is well coated.

Marinate, covered, in the refrigerator several hours or overnight, stirring occasionally. Remove anise seed bag. Serve on cabbage or lettuce lined plates. Makes 10 servings. Per Serving: 119 calories, 1 g fat, 2 g dietary fiber, 1 g pro, 0 mg cholesterol, 30 g carbohydrates, 6 mg sodium. 21% Vitamin A, 55% Vitamin C.