Summer Fruit with Lime-Mint Sugar
The addition of lime zest to sugar adds a pleasant tartness to this refreshing salad. To prevent the mint leaves from discoloring when cut, snip them with scissors rather than mince them with a knife. Make the lime-mint sugar no more than an hour before serving the salad, as the aromatic oil in the zest quickly loses its potency.
Ingredients
- 1/4 cup sugar
- 2 Tbs. minced fresh mint
- 2 tsp. grated lime zest
- 2 each nectarines and peaches, halved, pitted and cut into slices
1/2 inch thick - 1/2 cantaloupe or other melon, seeded, peeled and cut into 1/2-inch
cubes - 1 cup seedless grapes
- Juice of 1 lime
Directions
In a small bowl, stir together the sugar, minced mint and lime zest. Set aside.
In a bowl, combine the nectarines, peaches and melon. Cut the grapes in half and add to the bowl. Drizzle the fruit with the lime juice and stir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly.
Transfer the fruit to a serving bowl and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
In a bowl, combine the nectarines, peaches and melon. Cut the grapes in half and add to the bowl. Drizzle the fruit with the lime juice and stir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly.
Transfer the fruit to a serving bowl and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).