Fruit Salad with Lemon-Cinnamon Syrup

1 cup white sugar

½ cup water

3 1-inch strips of lemon zest

1 cinnamon stick

2 tablespoons lemon juice

4 mango, pitted, peeled, and cut into chunks

4 white peaches, pitted and cut into bite-sized pieces

2 Granny Smith apples - peeled, cored, and sliced

4 (6 ounce) containers fresh raspberries

¼ cup finely chopped fresh mint

2 tablespoons lemon juice

Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.

Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.