Serious Salads: Stone Fruits with Ginger-Lime Syrup and Mint Recipe

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

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Updated August 30, 2018
20100831-stone-fruits-with-ginger-lime-syrup-mint.jpg

Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. Be sure to let the fruit marinate for at least 45 minutes but not too much longer or the ginger will mellow out.

Serve alone as a light dessert or elegant accompaniment to pound cake or vanilla ice cream—or both!

Recipe Details

Serious Salads: Stone Fruits with Ginger-Lime Syrup and Mint Recipe

Active 25 mins
Total 25 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup sliced fresh ginger, left unpeeled
  • 3 ripe peaches, sliced
  • 3 ripe plums, sliced
  • 3 ripe nectarines, sliced
  • 1/4 cup fresh lime juice, from 2 limes
  • 1 tablespoon chopped fresh mint

Directions

  1. Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator.

  2. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes - 1 hour.

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