Fruit salad with ginger syrup, lime and mint by Bake Bellissima

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 by Bake Bellissima

Fruit salad with ginger syrup, lime and mint

5 from 1 vote
Author: adapted from Prune Cookbook (by Gabrielle Hamilton)

Ingredients

  • 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

Instructions

  1. Ginger syrup
  2. Slice the ginger into coins, unpeeled. On a cutting board, mash the slices of ginger and reserve the any juices.
  3. 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.
  4. 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.

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