Saturday, May 19, 2012

eat: fruit salad with lime-ginger drizzle


I first made this easy peasy recipe from Chatelaine (one of my fav mags) for Mama's Day brunch last Sunday and then, because our mamas liked it so much, I made it again later that same day (we had friends over for a bbq). The second time around, I zhouzhed it up by serving it alongside angel food cake and whipping cream. Scrumptious!

This minty-gingery goodness is a fantastic way to enliven fruit salad. Frankly, I think this syrup would be lovely in a cocktail, too. Let me know if you do end up trying it. I made a double batch yesterday to enjoy throughout this long weekend.

Speaking of which.... Happy Victoria Day weekend to my Canadian peeps! I hope it's a good'er.



  • 1 lime
  • 1 inch piece ginger
  • 1/4 cup chopped fresh mint
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • raspberries, strawberries, blueberries, pineapple (I also used Cara Cara oranges)

1. Finely grate 1 tsp peel and squeeze 1 tbsp juice from a lime (Disclosure: I used the peel & juice of an entire lime with no ill consequences). Peel, then thinly slice, a 1 inch piece of ginger. Place ginger, 1/4 cup chopped fresh mint, 1/2 cup granulated sugar, 1/2 cup water, lime peel and juice in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer uncovered, without stirring, until syrupy, 2 to 3 minutes. Strain, then cool at room temperature or in refrigerator.

2.  Prepare 6 cups fresh cut fruit, such as pineapple, raspberries and strawberries. Arrange on a platter and sprinkle with a handful of blueberries. Drizzle about 3 tbsp syrup over fruit just before serving.

Make-Ahead Tip:
Refrigerate syrup in a sealed jar for up to 1 week. Prepare fruit up to 1 day ahead and store in the refrigerator in separate resealable plastic bags. Bring to room temperature before serving.

Image via.


  1. Mmmmm! It's delicious! Vkysno!

    1. Thanks, Kat! I'm glad you liked it. (:

      p.s. I ended up taking a double batch camping with us and our friends loved it too. Yay! This recipe's a keeper.


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