Melon-and-Strawberry Salad with Spicy Lemongrass Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice. Ingredients:
2 plump lemongrass stalks, bruised and coarsely chopped |
2 fresh hot red chiles, quartered lengthwise |
finely grated zest of 1 lime |
1 cup sugar |
1 pound strawberries, halved or quartered if large |
1 pound cubed or white-fleshed melon such as canary or crenshaw, 3/4-inch peeled yellow |
2 tablespoons slivered mint leaves |
2 teaspoons minced crystallized ginger |
1/2 cup crčme fraîche |
Directions:
1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.
2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.
3. In a bowl, stir the ginger into the crčme fraîche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.
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