One of my absolute favorite summer cocktails is this blueberry ginger mojito (please try it so I can live vicariously through you!), and it served as the inspiration for this light and refreshing fruit salad. The ginger-mint combination is the perfect blend of cool and spicy, and it pairs especially well with berries. I would have loved to add blueberries to this, but my local market just happened to be out of them during my last trip. Pineapple would be another lovely addition, and I will definitely be trying this with fresh peaches when they are in season.
This fruit salad keeps well in the fridge for about 3 days, and I think it tastes best when allowed to rest overnight. The juices from the fruit combine with the dressing, and the flavors are pretty incredible. I like to use raw honey for this recipe, but you can use any sweetener of your choice.
I served ours with a dollop of nonfat yogurt and a sprinkle of candied ginger. I used a few fresh spearmint leaves from my garden and a wedge of lime as a garnish, and I think they turned out beautifully for such a simple dessert.
Minted Ginger Lime “Mojito” Fruit Salad
- 1/3 cup raw honey
- 2 limes, juiced plus the zest of one
- 1 teaspoon minced ginger
- 4 mint leaves, finely shredded
- 6 cups cubed, fresh fruit of your choice (I used honeydew, blackberries and strawberries)
- plain, nonfat Greek yogurt and candied ginger to garnish (optional)
In a small bowl, whisk together the raw honey, juice of two limes, zest of one lime, ginger, and mint to make the dressing. In a large serving bowl, combine the fruit and ginger lime dressing, tossing well to combine. Refrigerate for at least two hours or overnight to allow to the fruit to marinate in the dressing. Stir again to coat fruit evenly with dressing and juices before serving. Top with Greek yogurt and candied ginger to garnish, if desired.