The combination of stone fruits, berries, and melon, dressed in a simple but zingy ginger syrup, makes for a seasonal dish that’s elegant enough for a party and easy enough for a creative topping to your morning bowl of quinoa or oatmeal.
Recipe information
Yield
Makes 4 servings
Ingredients
For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (about a 10-inch piece), unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit, such as mixed berries, melons, peaches, and/or nectarines
3 tablespoons small fresh mint leaves
Preparation
Make syrup
Step 1
Bring the water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until the sugar is dissolved.
Step 2
Simmer the syrup 10 minutes, stirring occasionally, then remove from the heat and let steep 15 minutes. Pour the ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad
Step 3
Toss the fruit and mint with 1/4 cup of the syrup, or to taste.
