Ginger Mint Fruit Salad


Refreshing!  This is a fruit salad with mint leaves tossed in a ginger syrup.  It was an excellent addition to our lamb dinner.  For some reason, the recipe makes a huge quantity of the ginger syrup.  I would at least halve the syrup the next time I make this.  I found the recipe here: Playing House.

Ginger Mint Fruit Salad
Adapted from Gourmet
Serves 4
Printable Recipe

For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled

For fruit salad
4 cups (1-inch pieces) fruit (I used strawberries, cantaloupe, blueberries and apples)
3 tablespoons small mint leaves

1. Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger.

2. Chill, covered, at least 2 hours.

3. Toss fruit and mint with 1/4 cup syrup, or to taste. Extra syrup keeps, covered and chilled, 2 weeks.


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