Once upon a time, we were having some friends over for dinner. These friends happen to follow a gluten free and vegan diet. What should I serve for dessert? I wondered, since eggs, flour, milk & cream were all out (thus eliminating my dinner party stand-by Pôts de Crème). The answer to my dilemma was clear: fresh fruit! A quick search on Tasty Kitchen provided this recipe, which suited my needs perfectly.
Adorned with a little syrup made with lime juice, honey, sugar, and mint, this fruit dessert is so simple and so fresh. And as soon as the gluten-free and vegan ‘component’ is no longer present, it would also be delicious scooped over ice cream.
10 cups fresh seasonal fruit (berries, mangoes, kiwi, peaches, etc.)
3 TBS fresh lime juice
3 TBS chopped mint leaves
3 TBS honey
3 TBS brown sugar
Chop up the mint leaves . . .
. . . and squeeze out that fresh lime juice. My lime was pretty large, so I only needed one to get the 3 TBS of juice.
Combine the lime juice, honey, sugar, and mint to form the dressing.
Whisk it until it’s all combined.
Chop up the fruit:
The chunks of mango were my favorite part.
Berries are also in season, so I loaded ‘er up with blackberries and raspberries and strawberries.
Toss the fruit with the dressing . . .
. . . and serve!
We weren’t able to finish this the first night, and after the salad had spent 2 nights in the fridge I wondered if it would still be holding up okay. The juice from the berries had tinted everything a slight reddish color, but once I got past its appearance, my taste buds swooned. After marinating for a couple days, it’s even better. Each bite of mango was full of minty lime berry juice. I could have eaten 5 pounds of the stuff.
In another life in which I have the stomach of an elephant, of course.
Anyway, it’s the perfect dessert for the summer–no oven or stove involved.
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