Festive Fresh Fruit Salad with Mint-Lime Simple Syrup

Southern Living
Festive Fresh Fruit Salad with Mint-Lime Simple SyrupRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Mint-Lime Simple Syrup may be kept in refrigerator up to 2 weeks. Use leftovers in cocktails and to sweeten iced tea. Or spoon it over any fresh fruit.

Makes 8 to 10 servings


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1 cup sugar
1 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice
2 (16-oz.) containers fresh strawberries, halved
1 (6-oz.) container fresh raspberries
2 cups seedless green grapes
2 kiwifruit, peeled and thinly sliced


Hands-on: 15 Minutes
Total: 4 Hours, 45 Minutes

1. Prepare Syrup: Stir together first 2 ingredients and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar dissolves. Remove from heat. Stir in lime juice, and cool 30 minutes.

2. Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.

3. Prepare Salad: Gently toss together strawberries and next 3 ingredients in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Serve immediately, or cover and chill up to 2 weeks.

Created date

November 2015