Fruit Salad with Ginger-Mint Syrup

Cathy Pollak — Thu, 05 Sep 2019 23:36:14 +0000

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.

Fruit Salad with Ginger-Mint Syrup

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.

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 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
Pineapple

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.

MORE FRUIT SALAD RECIPES

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