Almost any fruit is excellent here – even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness.
When you’re not sure what to serve as a side dish, you can’t go wrong with this tasty Fruit Salad with Ginger-Mint Syrup. This salad is perfect for brunch, backyard barbecues or anytime you are craving something delicious. It does help that this fruit salad is so simple to put together. The ginger-mint syrup really takes this salad to a new level.
I love serving this fruit salad as a side dish with my pulled chicken sandwiches or alongside the best biscuits and gravy for Sunday brunch. However, there are plenty of times where just a bowl of this delicious fruit salad was all I needed for lunch. Too bad there are rarely leftovers when I do make it.
Using a syrup in a fruit salad is especially helpful during the non-peak fruit months (the shoulder months of summer). This is when fruit needs a little assistance in the sweetness department. We all love a beautiful fruit salad in the spring, but many times fruit is just not at it’s best. Using the ginger-mint syrup will bring new life to your fruit salads and you never have to worry about picking the perfect (sweet) melon again.
How Do I Make Ginger-Mint Syrup
It’s so easy. Ginger-mint syrup is basically a simple syrup, made by combining sugar, water, fresh mint and fresh ginger and bringing to a boil. Reducing the ingredients by half, over heat, concentrates the flavors, making them stand out. Be careful not to overcook the syrup as it will become thick and bitter. Overall, it takes about ten minutes to make this syrup on the stove. Cooling time on the counter and in the refrigerator are also required.
When Do I Add The Ginger-Mint Syrup
There are a couple of different answers to this question. I personally like to let the syrup come to room temperature and chill it (about two hours). I gently stir in the syrup with the fruit right before serving. The longer the syrup is in contact with the fruit, the more flavorful the fruit becomes. However, the syrup can soften the fruit a bit so I tend to add it right before serving, but that’s my personal preference. However, adding the syrup to the fruit and letting it chill together in the refrigerator for several hours does work well. If your fruit is not as ripe as you’d like it, I would let the fruit and the syrup sit longer together before serving.
What Kind Of Fruit Works Best In This Fruit Salad
- Melon – Watermelon, Cantaloupe, Honeydew
- Berries – Raspberry, Strawberry, Blueberries, Blackberries
- Stone Fruits – Peaches, Nectarines, Mangoes, Plums, Cherries
- Apples and Pears
How Long Will This Fruit Salad Last
The short answer is three to five days. To maximize the shelf life of this fruit salad keep it in an airtight container in the refrigerator. Leaving this or any fruit salad out at room temperature for more than two hours will allow it to deteriorate quickly.
How Do You Cut Fruit For This Fruit Salad
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I like to use a melon baller scoop for my melons, but cutting the melons into squares is also fine. I just happen to love the way the round melon balls look in a fruit salad. We eat with our eyes first! The pineapple is best cut into squares. I leave the berries whole and intact. If I were adding cherries, I would pit them first. If you’re going to add other stone fruits to your salad, I would slice them into wedges.
What Is The Best Time Of Year To Serve This Fruit Salad
I can’t think of a month not to serve it! In the summertime, when the fruit is naturally sweeter, the ginger-mint syrup adds a whole other dimension to the already delicious fruit. During the months when fruit is not as sweet, the ginger-mint syrup helps bring out the natural sweetness of the fruit you have chosen to use. Trust me, you will be enjoying a delicious fruit salad in December with this recipe!
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Fruit Salad with Ginger-Mint Syrup
- 1 cup sugar
- 3/4 cup water
- 1/4 cup fresh mint, coarsely chopped
- 3 tbsp fresh ginger, coarsely chopped
- zest and juice of one lime
- 2 cups watermelon balls
- 2 cups cantaloupe balls
- 2 cups honeydew balls
- 2 cups fresh pineapple chunks
- 2 pints blueberries
- 2 pints blackberries
- 2 pints raspberries
- For the syrup, simmer the sugar, water, mint, ginger, lime zest and juice in a saucepan over medium heat until reduced by half, about ten minutes. (You do not want to overcook or the syrup will become bitter and thick.)
- Strain the syrup into a small bowl and let come to room temperature. Place in the fridge to chill for at least two hours.
- Prepare fruit and chill at least one hour.
- Right before serving toss fruit and syrup together in a large bowl. Serve immediately.
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