PRESENTED BY THE INGLES TABLE
MOJITO FRUIT SALAD
By Suzy and Clark Neal of Unicoi Preserves
Honey Mint Syrup
1⁄2 cup honey
1⁄2 cup water
1⁄2 cup mint leaves, fresh
12 cups fresh fruit, such as pineapple, honeydew, watermelon, cantaloupe, blueberries and grapes, cut in chunks
2 tablespoons white rum
2 tablespoons lime juice, fresh 1⁄4 cup honey mint syrup
1 lime, zested
Fresh mint, for garnish
Make honey-mint syrup by combining water and honey in a small saucepan. Heat until very warm but not boiling. Remove from heat. Crush mint in your hand, add to saucepan, cover and steep for 20 minutes. Strain to remove mint, and refrigerate to cool.
In a large mixing bowl, combine all fruit.
Make mojito dressing by stirring together rum, lime juice, and 1⁄4 cup honey-mint syrup. Refrigerate leftover syrup for another use.
Pour mojito dressing over fruit, stir to combine. Zest lime over salad, stir. Garnish with fresh mint to serve.
A seasonal fruit salad gets a punch with a light mojito dressing, made with white rum, fresh limes and a honey mint syrup.
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