Ginger and Mint Fruit Salad recipe
information
Preparation time: 50 min, plus 30 min cooling and minimum 2 hr chilling, Cooking time: 30 min, Cals per serving: 143
ingredients
70 cl bottle ginger wine
225 g (8 oz) caster sugar
25 g (1 oz) fresh root ginger
3 large mangoes, peeled and roughly chopped
3 large papayas, peeled and roughly chopped
2 Charentais melons, halved, deseeded, peeled and chopped
450 g (1 lb) seedless red grapes, stalk removed
2 fresh mint sprigs, plus extra to decorate
225 g (8 oz) caster sugar
25 g (1 oz) fresh root ginger
3 large mangoes, peeled and roughly chopped
3 large papayas, peeled and roughly chopped
2 Charentais melons, halved, deseeded, peeled and chopped
450 g (1 lb) seedless red grapes, stalk removed
2 fresh mint sprigs, plus extra to decorate
method
1. Place the wine, sugar and ginger in a pan with 600ml (I pint) of water and heat gently until the sugar has dissolved. Increase the heat and bring to the boil, then turn down and simmer gently for 20 to 30 minutes. Remove from the heat and leave to cool.
2. Put all the fruit in a large serving bowl and strain the cooled syrup over. Chill for at least 2 hours.
3. To serve, chop the mint leaves and add to the fruit salad. Decorate with extra mint sprigs.
2. Put all the fruit in a large serving bowl and strain the cooled syrup over. Chill for at least 2 hours.
3. To serve, chop the mint leaves and add to the fruit salad. Decorate with extra mint sprigs.
serving amount
serves: 24
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