The refreshing flavors of a mojito combined with the robust flavors of fresh summer fruit salad!
This weekend finally cooled down enough to the point where we could actually ENJOY ourselves. A totally novel concept around here lately. We went to Discovery Kingdom on Saturday and had the best time! The weather was gorgeous – mid 70s and sunny skies – perfect! We just happened to run into The Smurfs and the boys got some cute pics in. They even had a Smurfs Village set up – so fun!
Sunday we went to a friend’s house and the boys had a blast playing outside and enjoying the beautiful weather. Barbecue was on the menu and I was tasked with garlic bread and fruit salad. On our way back from Discovery Kingdom I stopped by one of my very favorite farmer’s markets and loaded up on gorgeous super-ripe, fresh fruit.
Reece spotted “Dragon’s Eggs Pluots” so those made it into our basket along with peaches, nectarines, grapes, limes, mint and more! I knew this was going to be one heck of a fruit salad – but I wanted to do something a little fun. My friend Jen was making up some pineapple punch (rum optional) and I thought it would be fun to make up a fruit salad made with mojito flavors – lime and mint. Again, rum optional 🙂
I got home and picked some plums from our poor tree which is so laden with fruit that the branches are now touching the ground…and got to chopping. I absolutely LOVE how this fruit salad turned out and can’t wait to make it again. I made a concentrated simple syrup flavored with fresh lime juice. You can substitute rum for some of the lime juice for true mojito flavor OR keep it kid-friendly and keep it virgin. The lime juice is really what makes this salad so special because it just wakes up all the amazing fruit flavors.
- 8 cups fresh fruit, chopped (nectarines, peaches, strawberries, blueberries, kiwi, grapes, melon, plums, pluots, etc.)
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup lime juice
- OR ¼ cup lime juice and ¼ cup rum
- 2 Tbls fresh mint, chiffonade
- Combine sugar and water in a small saucepan over low heat.
- Heat until sugar is fully dissolved. Let cool.
- Stir in lime juice and/or rum.
- Drizzle about half of the lime mixture over chopped fruit and gently stir until combined.
- Continue adding lime mixture just until fruit is lightly coated. You don't want a puddle at the bottom of the bowl.
- Sprinkle with fresh mint and stir gently just prior to serving.
If you are one of those people who don’t like to actually EAT mint (you know who you are!) simply add the mint leaves to the simple syrup and let simmer until sugar dissolves. Strain the mint leaves from the syrup before combining with lime juice. Tada!
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