Naturally delicious real food.

Lemon grass and ginger fruit salad dressing

Fruit salad has always been the staple alternative to offer to that rather naughty dessert; the good safe and healthy choice, not always the one you really want to choose but this dressing can change all this, as it lifts the humble fruit salad up to a delicious, exotic and colourful bowl of goodness.

We have access almost year round to wonderful exotic fruits, supermarkets are even pre preparing fruits in smaller packages which I always thought was rather wasteful and expensive until my mother told me off. Dorothy who is 84 and lives alone, loves to be able to buy a small portion of pineapple or melon to nibble on rather than the whole fruit, then nothing gets wasted. I am sorry supermarkets and stand corrected!

If you haven’t bought a pomegranate do try one, the seeds are like red jewels, busting with vitamin C and potassium and look wonderful on top of a fruit salad. A top tip is to knock the outside of the fruit with a small hammer before cutting into to scoop out the seeds. Look at Martha Stewart for a full demo http://www.youtube.com/watch?v=Y_KKvqQ2QxU .

The selection of fruit I leave to you – mangos, papaya, kiwi, watermelon, black grapes, pineapple, pomegranate, lychee… the combinations are endless but the important thing is the dressing so here goes………

Lemon grass and ginger fruit salad dressing

Serves 6

100ml fresh juice from prepared fruits and made up to quantity with fresh orange juice

juice of one lemon about 40ml

juice of one lime

140g granulated sugar

2 lemon grass stalks

5cm long piece of fresh ginger

Firstly prepare your fruit, add the juices to a measuring jug and make up to 100ml with fresh orange juice.

Heat the juice with the lemon and lime juice and sugar over a slow heat and stir till dissolved. Reduce the heat and simmer for 10 minutes until the mixture is syrupy.

Peel and chop the ginger into fine julienne strips.

Cut the lemon grass into strips about 5cm long, bruise slightly to soften and let flavours out.

Stir the ginger and lemon grass into the syrup – let infuse for a couple of hours and then dress the fruit.

Print this recipe


Leave a Reply

    (will not be published)

Browse by recipe type
A new recipe. Every week. Straight to your inbox.
twitter pinterest rss

Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.