Looking for a fabulous salad for spring, try this Mint julep Fruit Salad! Fresh green fruit with a pop of blue from the blueberries makes this beautiful as well as refreshing. All the flavors in the dressing come from the classic mint julep drink. And as an added bonus, when you make the simple syrup, you will have the base for a refreshing agua fresca recipe that is coming soon to the blog.
Fresh Limes Zest and Juice
Check out this post about limes. Look for heavy smooth-skinned fruit with even color and no dark, dry spots. I use a Microplane to remove the zest before juicing the limes. Use a light hand to only remove the bright green zest that contains the citrus oils. When you get to the white pith, move the Microplane to a different spot. The pith is unpleasantly bitter. It protects the flesh of the fruit. Once a lemon or lime has had the zest removed, it will start to dry out. So plan on juicing the fruit within 2 days. Refrigerate or freeze the juice for future use.
Mint Julep Dressing For Mint Julep Fruit Salad
The base for the dressing is similar to my Mint Julep Mocktail. Check out the post to get more information on working with simple syrups. Since it works out great to make a full batch of lime mint simple syrup, you will use 1/3 cup in this dressing for Mint Julep Fruit Salad, and the rest can be reserved for future use.
Fruit for the Salad
The vibrant green of various fruits makes this a perfect dish for St. Patricks Day, Derby Day, Easter brunch just to name a few.
- Kiwi Fruit gives this salad both intense sweetness and lovely color contrast. If you are not familiar with kiwi fruit, check out this post to learn more.
- The tart crunch from the granny smith apples really adds to the dish. You will want to toss the apple pieces with lime juice to keep them from turning brown.
- Look for large firm green grapes for this recipe. You want the fruit pieces to be similar in size. I do take the step to slice the grapes from lengthwise (through the stem end to the bottom, rather than through the equator) this creates a lovely presentation.
- Rinse the blueberries and remove any stems. Blueberries provide a tart counterpoint to the sweetness of the grapes and kiwi.
All four fruits have a different texture and flavor profile that combine perfectly in this Mint Julep Fruit Salad.Print
Enjoy this Mint Julep Fruit Salad for all spring events. The mint and lime dressing adds the perfect note to this beautiful salad.
Lime Mint Simple Syrup
- 1 cup sugar
- 1 cup water
- 1/4 cup fresh lime juice (juice from 2 limes)
- 1 teaspoon vanilla extract
- 1 cup fresh mint leaves, (about 2 bunches)
- 2 tablespoons fresh lime zest (zest from 3 limes)
(This makes about 2 cups of Lime Mint Simple Syrup)
- 1/3 cup Lime Mint Simple Syrup
- 1/2 teaspoon kosher salt
- 2 teaspoons white Balsamic vinegar
Fruit for the Salad
- 4 kiwi fruit, peeled, sliced, and slices cut into quarters
- 2 granny smith apples, cored, sliced, and slices cut into quarters
- 4 cups green grapes, cut in half lengthwise
- 6-ounce container blueberries
- 1 tablespoon lime juice, to prevent browning
- Wash mint and remove the stems.
- In a small saucepan over medium-high heat, add the sugar, water, lime juice, and vanilla.
- Stir well and bring to a boil for 2-3 minutes.
- Remove the pan from heat. Add the mint leaves and let them steep while the simple syrup cools for at least 60 minutes.
- Strain the mixture through a fine-mesh strainer and discard the spent mint leaves. Stir the lime zest into the simple syrup and store in an air-tight container for up to 7 days.
- To make the dressing, combine 1/3 cup lime mint simple syrup, with kosher salt and white balsamic vinegar and stir well.
- In a serving bowl, combine the sliced kiwi, sliced apple, sliced green grapes and blueberries with 1 tablespoon fresh lime juice.
- Toss to combine.
- Add the Mint Julep dressing and toss well.
- Garnish with minced mint leaves.
- Refrigerate for 30 minutes to allow ingredients to meld.
- Serve cold or at room temperature.
Save the extra Lime Mint Simple Syrup in the refrigerator.