A fruit salad can make a perfect end to a meal and a Green Fruit Salad is visually so much more refined than a “chuck it all in” kinda fruit salad. To bring this recipe bang up to date, I’ve tossed the green fruit salad with a chilli ginger syrup that really makes the flavour zing out.
Green Fruit Salad with Chilli Ginger Syrup
This is an old favourite of mine and like all fruit salads, it is really easy to make. Sometimes I just toss all the prepared fruit in a little apple juice but, to give this recipe a little bit more of a kick, I have tossed the fruit in a chilli ginger syrup. The hint of heat from the chilli and the ginger compliment the cool fruit and excite the tastes buds – lifting this humble fruit salad to make it a really tasty dessert, fit for the end of any meal.
Not just for Dessert
If I’m serving a fruit salad as part of an everyday meal, I serve it on its own. Not that we eat dessert every day, but you know what I mean. At the end of a special meal, I am tempted to serve it alongside a scoop of good vanilla ice cream or a dollop of lightly whipped double cream or crème fraîche. I also often like to eat fruit for breakfast, and somehow a bowl of fruit salad seems so much more substantial than a single piece of fruit. Add a bit of natural yoghurt and it sets you up for the day.
A simple fruit salad served in a lightly spiced chilli ginger syrup.
- 1 green apple , cored and sliced
- 1 pear , cored and sliced
- 1 honeydew melon , seeded halved and cut into cubes
- 150 g green grapes
- 2 kiwi fruit , peeled and sliced
- 100 g sugar
- 150 ml water
- 2 thinly pared strips of lime
- 1 piece stem ginger , sliced into sticks
- 1 tbsp syrup from the jar
- ½ fresh green chilli , seeded and chopped
- lemon balm or mint springs (optional)
To make the syrup, place sugar and water in a pan and heat gently while stirring until the sugar is dissolved. Add the lime zest, sliced ginger, ginger syrup and chilli to the pan and bring to the boil. Boil for about for 5 minutes.
- Remove from the heat and allow to cool. Once cold, strain through a sieve into a bowl.
- Prepare the fruit as directed and toss in the syrup. Chill until required. Serve sprinkled with lemon balm or mint, if desired.
Nutrition information is approximate and is meant as a guideline only.
More Fruit Desserts Made Easy
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I am linking this recipe up to #CookBlogShare this week hosted at Easy Peasy Foodie . Next week’s #CookBlogShare will be here on Recipes Made Easy.
Eb Gargano | Easy Peasy Foodie says
What a gorgeous fruit salad! And I love your idea of having it for breakfast – I might have to try that! Thanks for linking it up to #CookBlogShare 😀 Eb x
Jacqueline Bellefontaine says
Thanks Eb, can eat fruit salad any time of the day j x
Corina says
It looks lovely and must be delicious with that ginger chilli syrup! I have to admit that I haven’t had a fruit salad for years as my mum used to make one every Sunday when I was growing up and I think I’ve avoided it ever since! Not because I dont’ like it but just because I had it too often. It might be time to try it again though.
Jacqueline Bellefontaine says
Oh definitely time to try again, although I hear where you are coming from. It was something I used to eat a lot but not so often these days. Funny how we sometimes have to rediscover foods.