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

Fruit salad with ginger syrup, lime and mint

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.