Fresh Fruit Salad tossed with a lime and mint infused simple syrup.
Fresh Fruit Salad with Lime and Mint Dressing
Okay. I'm a gonna say it again. It is HOT y'all. Whew!
Magazines are arriving all decked out in the unmistakable colors of fall, loaded with fall baking recipes, chilis, soups and stews, and apple recipes are everywhere, even already with many bloggers. A Florida Sam's Club even has Christmas decorations out now. Yes. In August. I'm serious y'all!
And, while I'm so ready for some fall weather to show up myself, with the heat of 100+ feels like temps slapping us in the face everytime we walk out of the door here, well fall, I'm just not that into you. For the Deep South, fall won't come along for awhile yet and summer, like an unwelcome guest who stays just a little bit too long, is often still here far past the fall introduction anyway, so bring on the icebox desserts, frozen treats, summer cocktails and quick meals I say!
Add fruit to that list too, because during these hot summers I almost always have a mixture of fresh fruit in the fridge - watermelon, strawberries, grapes, cantaloupe - I love it all. The Cajun isn't a big fan of fruit, except maybe when it's in a hand pie or some other fruit dessert, so putting it together in a dressed fruit salad is a great option that will last me until I have a craving for another one that's a little different.
You can dress fruit salads in a variety of ways. A fresh egg custard sauce is a great option and certainly one that we really love during the holidays. Most of us are familiar with the fruit cocktail salad mixed with both canned fruit cocktail and seasonal fresh fruit, dressed with a packet of jello pudding or a can of peach pie filling. Sometimes sour cream or mayonnaise makes an appearance, and often, just a simple fruit juice. I wanted to try something different this time, so I went with a simple syrup base, infused with fresh mint.
I also found some pretty fresh blackberries, so I added them in my salad this time. Do remember that blackberries have seeds and if the seeds are off-putting to you, opt for other berries or fruit, or just stick with good ole strawberries in their place. You just want a nice mix of fruit for about 12 cups overall. Use whatever you like!
I keep a mint plant growing in a pot on my patio. The plant has actually been with me a couple of years now, and it's really nice to have for things like this, or minted tea, or the occasional mojito. In a pot, that is. Mint is very invasive and a lot of folks make the mistake of planting it in the ground and find, very quickly, that it spreads like a
Toss that lovely syrup with your fresh fruit and tell me, truthfully, is that not scrumptious looking or what? Let it chill nicely in the fridge for just a couple of hours and serve soon after. Don't try to make this up way in advance though.
Check out more of my fruit salad recipes on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140703
.
