In this beautiful salad, the colorful fruit and ginger bring sweetness and heat, while lime and mint bring contrasting acidity and scent. This recipe, adapted from the fabulous Prune Cookbook, is a perfect light dessert.
The syrup can be made in advance and kept for at least 4 months in the fridge. It is delicious in mixed cocktails.
Fruit salad with ginger syrup, lime and mint
- about 8 mint leaves en chiffonade
- Juice and zest of 1/2 or 1 lime
- 3 lbs mixed yellow or red fruits ( blackberries and nectarines are pictured)
- 1/4 cup ginger syrup (recipe below)
- For the ginger syrup:
- 1 cup sugar
- 1 cup water
- 4 oz sliced ginger root
Slice the ginger into coins, unpeeled. On a cutting board, mash the slices of ginger and reserve the any juices.
In a small pot, combine the water and sugar and bring to a boil. Add the mashed ginger and when the boil picks up again, reduce the temperature to allow to simmer for 1 hour. The mixture should have reduced by half.
To assemble the salad, slice the nectarines thinly and wash the blackberries. In a large bowl, combine the fruit, mint, lime zest (to taste), followed by the lime juice (to taste).Add the ginger syrup and toss gently to combine.