© David Loftus
the ultimate fruit salad
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
• 200g caster sugar
• 1 teacup of water
• optional: a bunch of pineapple mint, finely chopped
• 1kg of mixed fruit, like melon, pineapple, green seedless grapes, lychees, Granny Smith apples, strawberries, blueberries or cherries