Plain fruit salad packed with tons of firm honeydew melon and a few precious grapes isn’t everyone’s favorite. But it doesn’t have to be that way. Trust us. Consider the fruit, dressing, and garnish you’re using. Tropical fruit like kiwi and pineapple pair especially well with a lemony ginger dressing. A bit of ripe cantaloupe will stretch your dish so it can feed a crowd. You can make the salad up to a day ahead of time and garnish with fresh mint right before serving. We’d love this dish paired with grilled meat and veggies at dinner, or a bowl of oatmeal at breakfast.
4 (3-inch) lemongrass pieces, bruised
4 (¼–inch-thick) fresh ginger slices
¼ cup granulated sugar
2 tablespoons fresh lime juice (about 1 large lime)
2 cups chopped chunks pineapple (about 1 small pineapple)
2 cups quartered strawberries (about 1 pint)
1 cup peeled, chopped mango (about 1 small mango)
1 cup peeled, sliced kiwi (about 2 medium kiwi)
3 tablespoon torn fresh mint
Sat fat 0.07g
How to Make It
Stir together lemongrass, ginger, sugar, and lime juice in a small saucepan over medium-high. Bring to a simmer, stirring until sugar dissolves, about 4 minutes. Cool completely, about 30 minutes. Remove lemongrass and ginger, and discard.
Combine pineapple, strawberries, mango, kiwi, mint, and lemongrass syrup in a large bowl. Toss to combine.
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