Fruit Salad with Mint
Elevate your summer fruit with a touch of mint.
When I was growing up and we wanted to make fruit fancy, we put it in jello. I like to think I’ve come a long way since then.
Today when I want to make fruit extra special, I add a little fresh mint. I am lucky enough to have many friends who grow mint. Happy mint has a tendency to grow rapidly and take over your yard if you are not careful.
All I have to do is mention that I could use some mint and suddenly I have huge swathes thrust at me: “Here, take it! Do you need more? We have more….”
One friend left an entire potted mint plant in my car. I was delighted.
Ingredients
nectarines, cubed cherries, halved and pitted green grapes, halved handful of fresh mint leaves, chopped sugar
Instructions
Place a spoonful of sugar in the bottom of a large bowl and add mint leaves. Crush sugar and mint with your fingers until it smells amazing and the sugar is infused with mint oil.
Add fruit. Gently mix so the mint sugar evenly covers everything. Serve on a hot summer evening, ideally with something from the grill and corn on the cob.
Notes
Stuff any leftover stems of mint into a carafe with water and place in the fridge. Imagine you are at a fancy hotel as you sip your mint water, ignoring the dogs wrestling under the table and dirty socks stuffed beneath the couch.
You can get creative with your colors and flavors when selecting fruit. I enjoy the summery combo of green grapes, red cherries and golden nectarines but there are endless exciting variations.