Mint Sugar Fruit Salad

I’m still working my way through showing you guys everything I served at our Bears’ Brunch, even though we’re long past Bears talk since they blew the game last weekend.  My nephew is a Steelers fan (we’re not sure where that came from), so we’ll all be rooting for them in the Super Bowl.

I’ll have plenty of football food posts for you next week, but let’s clear our palates first with some nice fruit salad, shall we?  This is one of those things that’s ridiculously easy to make, and so tasty.  The mint transforms boring fruit salad into a gourmet treat, and the beauty of this is that there are plenty of shortcuts you can take along the way, like using pre-cut fruit if you don’t want to deal with cutting it yourself.

There’s not really a recipe to write out here since you’ll be adjusting this to your own taste.  I got some containers of pre-cut watermelon, pineapple, blueberries and cantaloupe, and tossed the pieces together in a big serving bowl.  Mango and kiwi would also be tasty in this, but just use whatever fruit you like best.

Then you want to very finely mince anywhere from a teaspoon to a tablespoon of fresh mint, depending on how much fruit you’re using.  I probably used a heaping teaspoon, but could have used a touch more.

On to the sugar!  The amount of sugar you use will depend on how sweet your fruit is.  I used about 2 tablespoons.  Start with less that you think you need, and worry about adding more only if the fruit is really too tart for you.  Too much sugar, and you lose the flavor of the fruit and mint.

Put the sugar in a small bowl, and mix the mint in, rubbing it between your fingers to really get that mint and sugar acquainted.  Once your sugar is good and minty, just dump it into the fruit bowl and toss everything together.  Voila!  Fancy fruit salad!  I found it to be particularly popular with the toddler crowd, a very picky bunch.

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