Friday, December 2, 2016

Mojito fruit salad

“With lovely cocktail flavours and a bit of booze, this fruit salad is definitely for the grown-ups ”
  • 1 bunch fresh mint , leaves picked
  • 3 limes , finely grated zest and juice of
  • 2 tablespoons light brown sugar
  • white rum , to taste
  • ¼ large watermelon , peeled and cut into chunks
  • 2 ripe mangoes , stoned and flesh scooped out with a spoon
  • 1 ripe pineapple , peeled, cored and cut into chunks
  • Method

    1. In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet.
    2. Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out on a big plate. Spoon the rest of the mixture over the top, decorate with a few torn-up mint leaves and serve.

    Related Posts:

    • Strawberry shortcake unsalted butter , for greasing 270 g plain flour , plus extra for dusting 1 tablespoon baking powder 55 ml double cream , plus extra for brushing 450 g ripe strawberries , sliced 2 tablespoons caster sugar 1 tabl… Read More
    • Vegan bread & butter pudding“Lovely and soft in the middle while crisp and golden on top, this really is comfort food at its best ” 100 g dairy-free margarine , (suitable for baking) 1 large pinch of ground cinnamon 1 large pinch of ground ginger … Read More
    • Profiteroles 50 g shelled pistachios 250 ml double cream 3 tablespoons icing sugar 1 teaspoon vanilla essence 100 g dark chocolate (70%) CHOUX PASTRY 85 g unsalted butter , plus extra for greasing 100 g plain flour 3 larg… Read More
    • Retro arctic roll“This ice-cream __cake is the ultimate is retro desserts. You’ll get sweet and sour, crunch and softness, all in one mouthful. ” optional: edible flowers For the sponge: 3 large free-range eggs 100 g golden caster su… Read More
    • Black forest frozen cheesecake“This is a great make-ahead dessert that will definitely impress your guests! ” BISCUIT BASE 75 g unsalted butter , plus extra for greasing
 300 g dark chocolate biscuits FILLING 2 x 425 g tins of dark cherries in sy… Read More

    0 comments:

    Post a Comment