If you’re craving a sweet, refreshing treat that combines juicy fruit with a zing of ginger, then this Fruit Salad with Ginger Syrup is your go-to recipe. Perfect for warm days or as a vibrant side dish, this delightful salad is both vegan and gluten-free, making it suitable for various diets. With fresh strawberries, cherries, and blueberries drizzled in a luscious ginger-infused syrup, it’s a flavor explosion that feels just as good as it tastes!
Budget Information
This recipe for Fruit Salad with Ginger Syrup serves about 4 people and costs approximately $12.00 in total. That brings each serving to only $3.00, making it an affordable yet delightful treat. Here’s the breakdown of each ingredient’s cost:
- Water – $0.10
- Lemon zest – $0.25
- Ginger (peeled and grated) – $0.30
- Honey – $0.50
- Lemon juice – $0.50
- Strawberries – $2.00
- Cherries (pitted) – $3.00
- Blueberries – $2.50
- Chocolate chips (optional) – $1.00
Why This Recipe Works
This Fruit Salad with Ginger Syrup is a true game-changer for any gathering or family meal. The vibrant colors of the fruits not only excite the eyes but also represent a medley of flavors that dance together beautifully. Combining the tartness of the lemons and the warmth of ginger creates a syrup that elevates the simple fruit salad to something spectacular. Plus, the ease of preparation means you can whip it up in just 20 minutes. What’s not to love?
Ingredients + Optional Substitutions
Gathering your ingredients is half the fun! Here’s what you’ll need for this zesty fruit salad:
- 1/2 cup water – ($0.10) – you could also use coconut water for a tropical twist!
- 1/2 tablespoon lemon zest – ($0.25) – if you’re short on zest, a splash of lemon extract will do.
- 1/2 tablespoon grated ginger – ($0.30) – ground ginger is an acceptable substitute in a pinch!
- 1 tablespoon honey – ($0.50) – maple syrup or agave nectar are great vegan alternatives.
- 1 tablespoon lemon juice – ($0.50) – bottled lemon juice works in a hurry.
- 1/2 pound strawberries, sliced – ($2.00) – feel free to swap these with diced kiwi or mango.
- 8 ounces cherries, pitted – ($3.00) – canned or frozen cherries can be used if fresh isn’t available.
- 8 ounces blueberries – ($2.50) – blackberries would also be a lovely substitution.
- 1/2 cup chocolate chips (optional) – ($1.00) – skip them if you prefer a lighter salad.
Step-by-Step Recipe Instructions
Step 1: Start by combining the lemon zest and water in a small saucepan. Place it over medium heat and bring it to a rolling boil. Allow it to boil for about 3 minutes—this is where the magic begins as the lemon aroma fills your kitchen, inviting everyone over! After 3 minutes, carefully remove from heat and let it cool for a moment.
Step 2: Add the grated ginger to your cooled lemon-water mixture and let them infuse together for about 5 minutes. Don’t rush this step; let the ginger work its charm! Once infused, stir in the honey and lemon juice until dissolved. The syrup should be beautifully fragrant and lemony, and that’s going to be the finishing touch to your fruit salad.
Step 3: In a large mixing bowl, combine the strawberries, cherries, and blueberries. Drizzle your ginger syrup all over this fruit medley and toss gently to mix everything together. Be careful not to smash the berries! The vibrant colors splashing together create a masterpiece that’s as delightful to look at as it is to eat. Serve immediately, or refrigerate it for a fresh and chilled treat!
Nutritional Facts
Per serving, this delicious Fruit Salad with Ginger Syrup provides:
- Calories: 239
- Protein: 3 g
- Carbohydrates: 41 g
- Total Fat: 10 g
- Saturated Fat: 6 g
- Fiber: 8 g
- Sugar: 31 g
- Sodium: 10 mg
Storage and Reheating Tips
This fruit salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Just know that the fruits may release some juices and soften a bit, but the flavors will still shine through. As for reheating? This salad is meant to be served cold—no heat needed!
Serving Suggestions
Serve this stunning salad chilled during brunch alongside pancakes or on a warm summer evening with grilled chicken or fish. It can double as a refreshing dessert, especially if you sprinkle it with those optional chocolate chips. Picture this: the chocolate slightly melting into sweet fruits—pure bliss!
Reader Tips or Helpful Notes
Don’t be afraid to add your personal touch! Experiment with different fruits based on what’s in season or what you have on hand. You could toss in some raspberries or even a handful of mint for extra flavor. The key is to enjoy the process and maybe even play around with the syrup by adding a bit of vanilla extract for a different vibe. Happy cooking!
Recipe FAQs
Can I use frozen fruit? Absolutely! Just let it thaw a bit before tossing it with the syrup for the best texture.
How can I make this salad sweeter? If you prefer a sweeter salad, feel free to add more honey or an alternative sweetener to the syrup.
Can I make this ahead of time? Yes! You can make the syrup a day in advance and just toss it with the fruit right before serving.
What other fruits pair well with this recipe? You can use a variety of fruits such as peaches, apples, or even citrus segments for a zesty twist!
Is this salad good for meal prep? Definitely! It makes for a great snack throughout the week; just remember it’s best eaten within 2 days for optimal freshness.
