July 20, 2006

Summer Fruit Salad with Ginger Lime Syrup



1 cup water
1/3 cup sugar
1 inch knob fresh ginger, coarsely chopped
zest of one lime
juice of one lime

1 mango, cubed
3 peaches, sliced
3 kiwi, cubed
¾ cup blackberries
¾ cup blueberries*

In a medium saucepan, heat water, zest, juice, ginger and sugar to a boil. Stir until the sugar is dissolved then boil, uncovered for about 20 minutes. It should reduce slightly and look “thick”. Strain out any large pieces of ginger or zest. Allow to cool completely then pour over fruit. Toss and serve.

*other fruit suggestions: strawberries, pineapple, papaya

My thoughts:
This is the perfect way to end a meal during the hottest weeks of the summer. The ginger-lime syrup is rather thin so it adds a spicy flavor to the fruit without leaving it weighted down or gloppy. A great improvement over the overly sweet fruit salads I have suffered in the past.
If you have leftover syrup, you could drizzle some over pound cake or even better, add it to bubbly water to make homemade ginger ale.