Fruit salad in ginger syrup

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

This vibrant fruit salad is perfect for a summer picnic or as a light dessert. Its main ingredients are juicy watermelon and blueberries, enhanced with a tropical touch thanks to a blend of lime juice, coconut flakes, and fresh ginger. Before assembling the salad, soak the watermelon in a ginger-honey syrup and toast the coconut flakes in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup chopped fresh ginger (10 cm root)
4 tablespoons of honey
Zest of 1 lime + 2 tbsp freshly squeezed lime juice
8 cups watermelon, cut into 1-inch cubes (about half a small seedless watermelon)
0.5 cup sweet coconut flakes
1 cup blueberries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, blueberry, lime juice, coconut flakes, ginger root, honey, syrup

Cooking the dish according to the recipe:

In a small saucepan, combine ginger, honey, and 1 cup of water. Bring to a boil, remove from heat, and let the syrup sit until it cools to room temperature. Strain, discarding the ginger, and add lime juice.
Place the watermelon in a large bowl and add the ginger-honey syrup. Cover and refrigerate for at least 1 hour and up to 4 hours, stirring occasionally.

Meanwhile, preheat oven to 350°F (175°C). Spread the coconut on a baking sheet and bake until light golden brown, 6-8 minutes; let cool.
Just before serving, drain most of the liquid from the watermelon. Add the blueberries and lime zest and toss. Sprinkle with coconut flakes.

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Salads / Fruit salads / Food Network - recipes