Summer Fruit Salad

You can use a wide variety of fruits for this salad but stick to those that won’t soften or brown quickly (like apples, pears, bananas, grapes, etc.) and you’ll be eating this sweet treat all summer long. Be sure to cut your fruit into bite-sized pieces for easy eating!

This recipe was also featured on Living808 on KHON.

Yield

6-8 Servings

Ingredients

Lemon Mint Syrup

¼ cup honey or agave nectar
½ cup water
2 Tablespoons fresh squeezed lemon juice
¼ cup fresh mint leaves

Fruit Salad

6-8 cups chopped mixed fresh fruit such as: blueberries, strawberry slices, diced mango, orange wedges, nectarine wedges, peach wedges, diced kiwi, diced melon, etc.
2-3 Tablespoons lemon zest
2-3 Tablespoons orange zest
2-3 Tablespoons lime zest

Instructions

Prepare Lemon Mint Syrup: Mix honey and water in a small saucepan and bring to a boil. Whisk to combine. Remove from heat. Stir in lemon juice and add fresh mint leaves. Let steep for 15-20 minutes. Strain mixture into a small bowl - discard mint leaves. Let mixture cool completely before using. This syrup can be refrigerated up to a week.
Prepare Fruit Salad: Combine fresh fruit in a very large bowl. Pour Lemon Mint Syrup over Fruit Salad and toss well to combine. Cover bowl and refrigerate for at least 2 hours up to overnight.
When ready to serve, garnish with fruit zest. Enjoy!

Fruit Kabobs: Slide 4-5 pieces onto wooden skewers – get the kids involved for this fun and easy activity. For a fun presentation, stick the kabobs into a watermelon half on a plate.

Fruit Parfait: For this simple brunch favorite, simply scoop a little bit Fruit Salad into a jar or bowl, add a dollop of your favorite yogurt and top with granola. Repeat for an additional layer. Garnish with mint leaves or more fruit.