Fruit Salad with Herb, Citrus, Mint-Maple, or Basic Syrup2013-05-29
When I was growing up, my mom would cut up fresh fruit and arrange it on a plate with a shot glass full of toothpicks. She would also toss fresh fruit with some orange or lime juice and sugar. Taking inspiration from her, I came up with my own version: lime, lemon, a little maple syrup, and an herb syrup with rosemary or mint.
Cut your fruit into chunks rather than into small pieces; I find that small pieces of fruit get mealy and mushy. Make the salad the morning you’re going to serve it, but if you’re determined to make it the night before, cut up the fruit, store it in separate containers, and then toss it together in the morning. Use whatever fruit you’d like (bananas, apples, berries—the possibilities are endless), but unless you’re using the ripest, sweetest seasonal fruit, add a little sugar.
1 pint strawberries, hulled and halved
1 half-pint raspberries
1 half-pint blueberries or blackberries
2 oranges, peeled and cut into sections
2 kiwis, peeled and cut into large chunks
1 mango, peeled, pitted, and cut into large chunks
1 papaya, peeled, pitted, and cut into large chunks
2 cups fresh pineapple cut into large chunks
1 cup cantaloupe or honeydew melon cut into large chunks
1/4 cup fresh mint, julienned
Basic , Herb , Mint-Maple or Citrus syrups ) recipe below
Fresh rosemary or mint sprigs if you’re using Herb Syrup recipe below
Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you’re using Herb Syrup.
Basic Simple Syrup
1 cup sugar
1. Combine the sugar with 1/2 cup water in a small, heavy saucepan and bring to a boil.
2. Boil until the sugar is completely dissolved, about 2 minutes. Pour over the fruit or store for up to 1 month in the refrigerator.
- 1 cup sugar
- 1/2 cup chopped fresh rosemary or mint
1. Bring 1 cup to boil in a small saucepan over low heat and add the sugar and herb. Boil until the sugar is completely dissolved, about 2 minutes.
2. Strain through a colander into a bowl.
3. Let the syrup cool and combine with the fruit.
4. Serve immediately or store for us to 1 month in the refrigerator.
- 1 cup fresh mint leaves
- 1/4 cup grade A or B maple syrup
1. Bring 1 cup of water to a boil. Remove from the heat.
2. Add the mint and the maple syrup and let the mint steep for 15 minutes, until cool.
3. Strain and pour the syrup over the fruit or store for up to 1 month in the refrigerator.
- 1/4 cup orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sugar
1. Combine the juices and sugar in a small saucepan and boil for 2 to 3 minutes over low heat.
2. Remove from the heat and let cool.
3. Pour the cooled syrup over the fruit or store for up to 1 month in the refrigerator.