Fruit salad with ginger syrup, lime and mint

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

This is no ordinary fruit salad, or your average orange juice flavored fruit mix. Even though fruit is the main ingredient, the flavors and ingredients are bold and will please even the most sophisticated palates! Beautiful seasonal fruit, in a ginger lime syrup bring sweetness and heat, while lime and mint bring contrasting acidity and scent. This recipe, adapted from the fabulous Prune Cookbook, is my new favorite light dessert.

Speaking of Prune, I highly recommend the cookbook, it is full of great ideas and tips for getting the most out of your ingredients and reducing waste. I enjoyed the recipes so much, I picked up her memoir, Blood Bones and Butter, and could not put it down. I may be the last person to have heard about this book, but in case you have not yet read it, you really should, it is a peak into the making of a famed New York restaurant, which very much deserves all the accolades and awards.

Back to the salad, the syrup can be made in advance and kept for at least 4 months in the fridge. It is delicious in mixed cocktails. The recipe mentions some nice fruit combinations such as oranges, pineapple, mango, grapes, cherries etc. You can mix your favorite fruits, but the more tropical, the better!


5.0 from 1 reviews
Fruit salad with ginger syrup, lime and mint
  • about 8 mint leaves en chiffonade
  • Juice and zest of ½ or 1 lime (to taste)
  • 3 lbs mixed black, yellow or red fruits ( I used black berries and nectarines)
  • ¼ cup ginger syrup (recipe below)
  • For the ginger syrup:
  • 1 cup sugar
  • 1 cup water
  • 4 oz sliced ginger root
  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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