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Blueberry, mango, lime & mint salad
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Serves: 6 - 8
2 tbsp caster sugar
2 sprigs mint, plus 4 leaves to decorate
1 mango, peeled and cut into fingers (approx 300g)
1 kiwi, peeled and sliced
2 tbsp pomegranate seeds
1. Place the sugar and 4 tbsp water in a small saucepan and warm over a medium heat until the sugar has dissolved, then turn up the heat and simmer for 3-4 minutes until syrupy. Add the 2 mint sprigs and set aside to cool.
2. Prepare the fruit and arrange over a large serving plate. Zest the lime over the top, then squeeze the juice into the cooling syrup.
3. Stir the syrup to combine and discard the mint sprigs. Spoon over the fruit, then shred the extra mint leaves and scatter over the top
You can make this salad up to 12 hours in advance. Combine the fruit and syrup in a mixing bowl and chill. When ready to serve, toss the fruit in the syrup before arranging on a serving plate and scattering with the mint and lime zest.
Typical values per serving:
This recipe was first published in April 2019.