Instead of serving fruit as is, sometimes I like to mascerate it with some fresh juice and a touch of sugar to brighten up the flavors. This would make a great brunch side dish!
Orange Mint Berries
Source: Lo Huynh (2 servings)
⅓ each orange, juiced
½ teaspoon granulated sugar
2 cups mixed berries, strawberries, blueberries, raspberries
4 leaves fresh mint, chiffonade
Mix all the ingredients together and let sit in the refrigerator for about 15 minutes before serving.
When fruits are not in peak season, I like to toss it up with a syrup to sweeten it up. This is currently my fave syrup right now. Use any types of fruits you like…and honestly, add as much or as little of the syrup you want. That’s the great thing about cooking things yourself…you can adjust things to EXACTLY how you want it! xoxo.
Gingered Mint Fruit Salad
Source: Lo Huynh (6 servings)
½ cup granulated sugar
2 inch fresh ginger, thinly sliced
½ cup water
1 pint strawberries, hulled and cut in half
2 each oranges, supremed
1 cup red seedless grapes
1 pint blueberries
2 each white peaches, sliced
1 each pineapple, cut into 1-inch cubes
12 each fresh mint leaves, chiffonade
1. For the syrup, bring the sugar, ginger, and water to a boil in a small saucepan.
2. Stir until the sugar is dissolved. Turn off the heat and let the syrup sit for 30 minutes.
3. Once cool, strain the syrup and remove the ginger pieces.
4. Chill the syrup for about an hour.
5. In a bowl, combine the fruit with the mint.
6. Toss the fruit with the syrup and serve immediately.