Pineapple Mojito Fruit Salad

Senin, 03 November 2014

Pineapple Mojito Fruit Salad

Inspired by the Pineapple Mojitos ^[1] we made last year, this simple fruit salad takes those flavors and turns them into the perfect side dish for almost any meal. I've heard from several people over the past few days, requesting new summer side dish ideas and fruit salad recipes. As I was falling asleep last night, I remembered those mojitos and started thinking about a way to turn them into a fruit salad.

Like many other recipes, one idea led to another and this morning I found myself in the kitchen making this salad. To call it a success doesn't even cut it. I LOVE this salad. It's a mojito you can eat with a fork and you can eat it for breakfast.

COOK'S NOTE: This salad is delicious immediately after making, but will taste even better as the flavors mingle in the refrigerator. I recommend chilling it for a couple hours before serving.

Pineapple Mojito Fruit Salad
Yield: 4-6 servings
(printable recipe)
^[2]

1 large pineapple, cut into 1/2 pieces
6 mint leaves, sliced into very thin strips
1 lime

Mint Simple Syrup:
1/4 cup water
1/4 cup sugar
1/4 cup packed mint leaves

Combine the water and the sugar in a small saucepan. Bring to a boil and simmer just long enough for the sugar to dissolve. Remove from heat. Place the mint leaves in a small glass bowl or measuring cup. Pour the hot syrup over them and let sit on the counter until cool.

Place the pineapple in a large bowl and drizzle with the mint simple syrup, pressing the leaves to remove as much of the syrup as possible. (Discard the wilted mint leaves.) Add the fresh mint leaves and stir to distribute. Squeeze a lime over the pineapple and stir again. Chill until ready to serve. Enjoy!