Fruit Salad with Ginger-Mint Syrup

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.

Course Dessert, Side Dish

Cuisine American

Keyword Fruit Salad with Ginger-Mint Syrup

Prep Time 30

Cook Time 10

Chilling time 2

Total Time 2 40

Servings cups

Calories 188kcal

Author Cathy Pollak

Ingredients

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

Fruit:

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

Instructions

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.

Nutrition