Looking for a healthy fruit recipe that’s tasty too? This fruit salad with honey lemon-mint syrup is full of fresh flavors everyone will enjoy! Perfect for a summer picnic, church potluck, or for a weekday snack.
There’s no better compliment to a simple brunch or barbecue menu than a delicious fruit salad. While fruit salad can be as simple as cutting up your favorite types of fruit and placing it in a bowl, adding just a touch of homemade syrup seems to intensify the flavors of the fresh fruit, making it even more delicious. I could literally eat this salad all day long!
For this particular salad, I used a combination of blueberries, strawberries, cantaloupe, and pineapple because those are my family’s favorites. You could also include watermelon, honeydew melon, mandarins, or grapes. If you are making it for a picnic or brunch, you can prepare the syrup ahead of time and then refrigerate it until needed.
Fresh Fruit Salad with Honey Lemon & Mint Syrup
Here is what you need
fresh fruit (blueberries, strawberries, pineapple, cantaloupe), cut into bite-size pieces 10-15 leaves of fresh mint 1/2 cup sugar 1/2 cup water 1/2 cup honey Juice from 2 lemons
Step 1: Finely chop mint leaves with sharp knife.
Step 2: In a small saucepan over medium-high heat, blend together water, sugar, honey, lemon juice, and mint.
Step 3: Bring mixture to boiling, whisking constantly until sugar is completely dissolved. Watch it carefully so it doesn’t boil over! Remove from heat and let cool, then refrigerate until needed.
Step 4: Mix fruit together in a large bowl.
Step 5: Drizzle syrup over fruit and mix until all fruit is coated.
Step 6: Serve immediately or refrigerate until ready to serve, up to 1 hour.
Fresh Fruit Salad with Honey Lemon & Mint Syrup
Ingredients
- fresh fruit blueberries, strawberries, pineapple, cantaloupe, cut into bite size pieces
- 10-15 leaves of fresh mint
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup honey
- juice from 2 lemons
Instructions
- Finely chop mint leaves with sharp knife.
In a small saucepan over medium-high heat, blend together water, sugar, honey, lemon juice, and mint.
- Bring mixture to boiling, whisking constantly until sugar is completely dissolved. Watch it carefully so it doesn’t boil over! Remove from heat and let cool, then refrigerate until needed.
- Mix fruit together in a large bowl.
- Drizzle syrup over fruit and mix until all fruit is coated.
- Serve immediately or refrigerate until ready to serve, up to 1 hour.
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What’s your favorite way to prepare fruit salad?
Ruth Soukup
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could I use canned pineapple, since I don’t have any fresh, or wouldn’t that taste right.
You could used canned pineapple if you use the one that is in it’s own juice and not fruit syrup.
Do I have to use rotten moldy lemons like the ones pictured?
Oh Gene! Those lemons are not rotten or moldy. They are from my lemon tree and since we don’t use any chemicals on our fruit trees they don’t always looks as pretty as the store bought ones. 🙂
This sounds delicious! If you put the syrup on too early does the fruit become soggy? I’m wondering if this is something you could store in the fridge for awhile if you make a big batch and want to eat it throughout the week.
Yum! This sounds delicious. Thanks!