Regular readers know that we enjoy our Sunday dinners, but we also enjoy our Sunday breakfasts. It is usually a tasty baked good, eggs in some form, and a seasonal fruit or salad. This recipe is one we enjoy during the summer months when the berries and melons are at their peak and the herbs green and bright. It is a simple salad with an extra pop of flavor from the juice and zest of a fresh lime and some fresh mint from my garden. As good as the recipe is as written, feel free to use whatever fresh seasonal fruit you have on hand or enjoy. In fact, I have a few other seasonal fruit salads based on this recipe. Honeydew melon, blackberries, raspberries, pineapple, grapes, and even kiwis are all suitable candidates for this bowl of sweet goodness.
Summer Fruit Salad with Lime-Mint Syrup
2 Tablespoons granulated sugar
2 Tablespoons water
Zest from 1 lime
1/4 cup freshly squeezed lime juice
2 Tablespoons chopped fresh mint
Pinch of Kosher salt
1 (16-ounce) basket of strawberries, rinsed, hulled and sliced
3 cups diced cantaloupe, about 1/2 cantaloupe
3 cups diced watermelon
1 1/2 cups blueberries, rinsed
In a small saucepan, combine the sugar and water and cook over medium heat just until the sugar dissolves, stirring occasionally. (Alternatively this can be done in a microwave-safe bowl in the microwave). Remove from the heat and transfer to a medium bowl. Set in the refrigerator to cool completely. (Adding the zest and mint while the sugar mixture is still hot will cause discoloration). Once the sugar mixture is completely cool, add the lime zest, juice, mint, and salt. Stir until combined.
In a large bowl, combine the strawberries, cantaloupe, watermelon, and blueberries. Pour the lime-mint syrup over the fruit and gently toss until combined. Enjoy!
Source: Adapted from Bon Appétit, October 1998