Wednesday, June 26th

Fresh Fruit Salad with Ginger and Lime

For the syrup

2 inch piece fresh ginger

1 c. water

1/3 c. sugar

1/3 c. fresh mint, packed

Slice the ginger as thinly as you can, and combine it with the water and sugar in a saucepan. Bring to a boil, and reduce the heat. Simmer for five minutes (the longer it simmers at this stage, the more pronounced and fiery the ginger flavor, so adjust to taste).

Meanwhile, bruise the mint a bit, as though you were making a julep. When the syrup's simmering time is up, remove the pan from the heat and stir inthe mint. Let it steep for at least five minutes (again, this is a matter of taste; let it steep longer if you want a stronger mint flavor). Strain the mint out of the syrup and let cool completely. At this point, you can refrigerate for a few days, as long as you bring the syrup to room temperature before adding the fruit.

For the fruit: You can use any combination of fresh fruit you like, keeping in mind that the amount of syrup above will serve to flavor about a pound to a pound and a half of fruit. Some of my current favorites are:

Mangoes, peeled and diced

Peaches, sliced or cubed

Cantaloupe and/or watermelon, seeded and cubed

Raspberries

Blueberries

Blackberries

Nectarines, sliced or cubed

Plums, sliced or cubed

Pineapple, cubed

To serve: Drizzle the syrup over the fruit combination of your choice. Squeeze the lime wedges over the whole thing. Toss and let chill for at least a half hour. Serve, garnished with mint sprigs and lime wheels.