Description
Enjoy this Mint Julep Fruit Salad for all spring events. The mint and lime dressing adds the perfect note to this beautiful salad.
Ingredients
Scale
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
Instructions
- 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.
Notes
Save the extra Lime Mint Simple Syrup in the refrigerator.
