Rainbow Fruit Salsa
Recipe Courtesy of Trisha Yearwood
- Preparation Time25 mins
Mint Lime Simple Syrup:
3 limes, juiced
30g fresh mint leaves, plus additional for garnish
150g blueberries, halved
90g pomegranate seeds
1 ruby red grapefruit, segmented and diced
1 kiwi, finely diced
1 mango, finely diced
- 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.
- 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.