Rainbow Fruit Salsa

Recipe Courtesy of Trisha Yearwood

  • Preparation Time25 mins
  • Serves4
  • DifficultyEasy

Mint Lime Simple Syrup:

3 limes, juiced
340g honey
30g fresh mint leaves, plus additional for garnish

Salsa:

150g blueberries, halved
90g pomegranate seeds
1 ruby red grapefruit, segmented and diced
1 kiwi, finely diced
1 mango, finely diced
  1.   For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water(240ml) to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint.  
  2. For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup(60ml) simple syrup (save remainder for another use). Gently toss and garnish with mint leaves.