Fruit Salad with Mint Sugar
I love a good fresh fruit salad. It's the perfect side-dish to a savory breakfast or brunch, the opportunity to inject some seasonal sweetness to eggs or bacon. Sometimes, though, I want a little something more than just fruit - a little something to set the fruit salad apart from the rest of the pack. This recipe is a simple and easy way to do just that. It's a perfect summertime treat, and a great way to use up that extra fresh mint in the garden.
Fruit Salad with Mint Sugar
Assorted fruit, in season
1/4 C fresh mint leaves
3-4 tbsp sugar
The recipe is simple - take whatever fruit is in season and chop it into half-inch cubes. Then, chop up a few sprigs of mint into fine pieces. Mix sugar with chopped mint; this can be done in a food processor if you have one at hand, or a mortar and pestle. If you don't have either available, use a spoon to mix the mint and sugar together, crushing the mint against the side of the bowl a bit to get some of the mint's moisture to mix with the sugar. The result should be a deliciously minty sugar that meshes perfectly with the fruit in the salad. Stir it all together and serve it on out. It's a tasty combo, and a great twist on an old classic.
Want some biased opinions on what fruits to include and not include in fruit salads? Here you go:
- Grapes are great. Include them.
- Berries add color and pizazz. Throw in some blueberries, blackberries, or raspberries if it's an option.
- For apples, harder varieties - like Granny Smith - are your best bet.
- Pineapple is like gold in a fruit salad. Peaches are great, too.
- Watermelon? Oranges? Get them out of my fruit salad. Watermelon is a space-waster and a texture curveball. Oranges (and other citrus) will just fall apart in the end. If you have other options, it's probably not worth including citrus.
In reality, though, you can't go wrong with a fresh fruit salad. Get some good fruits, mix in this mint sugar, and dig in. Perfect as a side to your savory breakfast dishes.
