Ginger Fruit Salad

FRUIT SALAD WITH GINGER SYRUP

This didn't come out as gingery as I would have hoped. I made it with 3 nectarines, 3 peaches, a mango, and half a small cantelope. It still tastes great and I think the mint is a great addition. I've noticed that it is just as cheap to buy an herb growing in a pot than to buy a packet of fresh herbs at the grocery store. I think it makes a really big difference to have fresh herbs. My basil is still alive (not quite thriving) but I bought some copper tape to protect it from the snails. The copper creates an electrolytic effect: when the slimy, wet slug comes into contact with the copper it creates a circuit and the slug is shocked.

Anyways, back to the fruit salad: next time I might include some little pieces of candied ginger as well, I think that would taste good. Also, some of the juice from the cantelope went into the sauce and diluted it, so I would try to avoid that in the future. The mint was definitely very tasty though... Mmmm...

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This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.

Active time: 20 min Start to finish: 2 1/2 hr (includes chilling)

For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled

For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
3 tablespoons small mint leaves

Make syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.

Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.

Makes 4 servings.

Gourmet
June 2004

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