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.
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.