Red Fruit Salad with Mint Syrup

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Red Fruit Salad with Mint Syrup

 

 

1/3 cup sugar

10 large mint leaves

250 g (9 oz) strawberries, hulled, halved

125 g (4 1/2 oz) fresh raspberries

400 g (14 oz) watermelon, rind removed, cut into 2.5 cm (1 " ) cubes

 

 

1. Place sugar and 1/2 cup warm water in a small saucepan over low

heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Add 8

mint leaves. Increase heat to medium. Simmer, without stirring, for 8

minutes or until mixture thickens. Remove mint leaves and discard.

Set mixture aside to cool.

 

2. Finely shred remaining mint. Place strawberries, raspberries and

watermelon in a large bowl. Toss to combine. Divide between bowls.

Drizzle with sugar syrup. Sprinkle with shredded mint. Serve.

 

 

 

TIP: You could use pitted cherriesinstead of the raspberries.

 

 

 

Serves 4.