These sweet summer fruits combine with the spicy kick of ginger and the tangy zip of lime to create fireworks in your mouth!
This is a quick and easy recipe. You can use many different types of fruit. This works well with honeydew, cantaloupe, pineapple, raspberries, kiwi, strawberries… just use whatever you like (or what’s on sale, which is why I used pineapple and strawberries this time).
Summer Fruit Salad with Ginger Lime Reduction
- cut fruit (at least 4 cups, up to 6 cups)
- juice of 4-6 limes (you should end up with somewhere between 3/4 and 1 cup of juice)
- zest of said limes (about 1 tablespoon)
- 2 tablespoons of minced fresh ginger
- 1/4 cup of sugar
- 1 tablespoon of lemon juice
- pinch of salt
First, zest all of your limes. Don’t make a rookie mistake and juice your limes before zesting them. You will be displeased.
Next, peel and mince your ginger. I know there are a lot of Americans out there who see this ingredient as a foreign object they have never touched let alone purchased before. Don’t be afraid. It will be tasty. Don’t worry too much about getting ALL of the ginger peel off. You’re going to strain this out in the end anyway.
Set your lime zest and minced ginger aside, and juice your limes. Pour the lime juice and sugar into a small saucepan and add a pinch of salt. Turn the heat to medium and simmer until it becomes honey colored and syrupy, and has reduced to about 1/4 cup.
An important note… keep an eye on this after the 10 minute mark. If you forget about this while you’re chopping fruit (which I once did), it will go from beautiful a lime syrup to a burned sugary mess in NO TIME. You have been warned.
Once your lime juice looks like mine in the photo above, add the lime zest, minced ginger and lemon juice. Stir, and steep for 1-2 minutes.
Place a fine mesh strainer over a bowl or another vessel (I like to use this measuring cup), and strain out the zest and ginger, pressing on the solids with a rubber spatula or wooden spoon. You should have approximately 1/4 cup of liquid (no worries if it’s a bit more or less. It’s hard to screw this up).
Ideally, you would have been chopping your fruit while the lime juice was reducing on the stove. As previously mentioned, KEEP AN EYE ON THAT SHIT! If you let your lime juice go too far, it is a nasty mess… and it doesn’t smell all too pleasant either.
Finally, pour the warm ginger lime syrup over the fruit and toss to coat.
Serve immediately, or refrigerate for a few hours.
This doesn’t last more than a day or two in the fridge, but you’ll likely eat it all before then, so no worries!