I haven't been very active in the kitchen of late. I am having a battle with bronchitis and along with that is fatigue...so, I seem to spend a great deal of time reading and sleeping. Things are improving some so I made my way into the kitchen to make a fruit salad. I don't usually put a syrup on fruit salad but this was suggested to me by my daughter, Alison.
It was very refreshing and popular at a family dinner that we went to last Sunday. It was simple to make...an easy contribution!
Fruit Salad with Honey-Lime and Mint Syrup
adapted from Epicurious
1/4 cup honey
1/4 cup lime juice
1/4 cup chopped fresh mint
1 basket of strawberries, hulled and halved
4 kiwis, peeled and sliced
1 1/2 cups red seedless grapes
2 cups watermelon, cubed or scooped out with a melon baller
1 1/2 cup fresh pineapple, pieces
2 cups honeydew, cubed or scooped out with a melon baller
2 cups cantaloupe, cubed or scooped out with a melon baller
Mix the honey, lime and mint together in a small bowl. Set aside.
Mix the fruit together in a large bowl. Pour the syrup over the fruit and toss to combine. Allow the salad to stand for about 15 minutes for the flavors to blend. The salad may be made up to three hours ahead.
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and at Foodie Friday hosted by Michael at Rattlebridge Farm.