Tangy Ginger-mint Fruit Cocktails
Fresh summer fruits in a tangy-spicy syrup. Light and refreshing as a side dish, palate cleanser, or dessert"The fruit mixture (except the bananas) keeps nicely in the refrigerator for several days." - promfh
Yield: 8 Servings Ready in 6 hours
8 people trying soon
|1 mediumCantaloupe; - About 3 cups of balls|
|1/2 mediumHoneydew melon; - about 1 1/2 cups|
|1/2 poundGrapes; - Green and red|
|1/2 cupLime juice; - Fresh squeezed|
|2 teaspoonsLime zest; - grated|
|1/4 cupHoney; - or Agave necter|
|1/2 cupMint; - leaves & stems, finely diced|
|1/2 cupCandied ginger root --; - finely diced|
|-- Add Later --|
|2 mediumBananas; - sliced just before serving|
|1 bunchMint leaves; - for garnish|
|2 tablespoonsCandied ginger root; - in chunks, for garnish|
Tangy Ginger-mint Fruit Cocktails Preparation
Prepare all fruit - except bananas - by washing, peeling, and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine fruit in a large ceramic bowl.
Mix lime juice, zest, honey, mint, and ginger together. Pour over fruit, toss, and marinate for at least six hours, chilled.
Add banana slices just prior to serving and garnish each with a mint sprig and small piece of candied ginger. If desidred you can lightly dust the banana slices with some cinnamon to highlight the appearance.
Serve chilled or at room temperature.
NOTE: There is certainly a lot of room for variations. Use whatever fresh fruits are currently in season and availablr in your local market.
Adapted from Cuisine at Home, August 2010 edition.
I served these alongside hardy steak sandwiches. The light fruit and spice flavors balanced the savory sandwiches perfectly.
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