Pineapple Kiwifruit And Orange In Mint Syrup Food

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PINEAPPLE, KIWIFRUIT, AND ORANGE IN MINT SYRUP



Pineapple, Kiwifruit, and Orange in Mint Syrup image

Categories     Fruit     Dessert     No-Cook     Vegetarian     Kid-Friendly     Orange     Kiwi     Pineapple     Mint     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
1 cup loosely packed fresh mint leaves (any size) plus 2 tablespoons small leaves
3 navel oranges
1 ripe pineapple (preferably labeled "extra sweet"), peeled, cored, and cut into 3/4-inch pieces
4 kiwifruit, peeled and each cut into 8 wedges

Steps:

  • Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
  • Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
  • Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

D.I.Y. DRINKS BAR



D.i.y. Drinks Bar image

Provided by Douglas Rodriguez

Number Of Ingredients 1

In bowls, put out diced pineapple, mango, watermelon, kiwi, lemon, lime, orange, and grapefruit; raspberries, blueberries, and diced strawberries; mint and basil. Arrange spiced syrups (Citrus Spice Syrup, Ginger Spice Syrup ), sparkling water, crushed ice, measuring spoons, muddlers, vodka, gin, rum, and tequila on the table.

Steps:

  • 1. Place 2 tablespoons diced fruit, 1 tablespoon citrus fruit, and some herb leaves in a glass.
  • 2. Crush with a spoon or muddler.
  • 3. Add 2 tablespoons syrup, or to taste.
  • 4. Fill glass with crushed ice.
  • 5. Mix in spirits.
  • 6. Top with sparkling water or club soda.
  • Pineapple, lemon, mint, citrus syrup, vodka
  • Mango, lime, ginger syrup, gin
  • Watermelon, orange, rum
  • Kiwi, grapefruit, tequila

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP



Fruit Salad with Herb, Citrus, Mint-Maple, or Basic Syrup image

Provided by Lulu Powers

Categories     Fruit     Brunch     Dessert     Quick & Easy     Blueberry     Raspberry     Strawberry     Kiwi     Mango     Summer     Healthy     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 cups

Number Of Ingredients 12

1 pint strawberries, hulled and halved
1 half-pint raspberries
1 half-pint blueberries or blackberries
2 oranges, peeled and cut into sections
2 kiwis, peeled and cut into large chunks
1 mango, peeled, pitted, and cut into large chunks
1 papaya, peeled, pitted, and cut into large chunks
2 cups fresh pineapple cut into large chunks
1 cup cantaloupe or honeydew melon cut into large chunks
1/4 cup fresh mint, julienned
Basic , Herb , Mint-Maple or Citrus syrups
Fresh rosemary or mint sprigs if you're using Herb Syrup

Steps:

  • Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.

FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP



Fresh Fruit Salad with Honey, Mint and Lime Syrup image

Categories     Dessert     No-Cook     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Strawberry     Lime     Cantaloupe     Kiwi     Mint     Raw     Honey     Grape     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped fresh mint
1 3-pound cantaloupe, halved, seeded
1 12-ounce basket strawberries, hulled, halved
4 kiwis, peeled, cut into 1/2-inch pieces
1 1/2 cups seedless grapes

Steps:

  • Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.

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