I recently tossed this together as a brunch side to lox and bagels. Minted fruit is hardly a novel idea, but standing in the drowsy Sunday kitchen, still in pajamas and part cutting, part eating drippy fruit, I thought eh, it’s summer. The season begs for no thought and less effort, falling back on old ideas like a hammock, asking little more than juicy, cold and sweet. Go easy on yourself. Dive in.
Minted Balsamic Fruit
I was too summer-lazy to measure. Use my guestimates as a guideline, and know your fruit-eating crowd.
1-2 lbs. fresh fruit, may include:
1 lb. strawberries, hulled and halved
1 pint blueberries, picked over
1 small seedless watermelon, rind removed, chunked or scooped with melon baller
1 medium cantaloupe, rind removed, chunked or scooped with melon baller
can also use raspberries, blackberries, honeydew or other muskmelons
1 – 2 tablespoons powdered sugar, to taste
1 tablespoon balsamic vinegar
small bunch fresh mint, about 1 dozen large leaves, torn or roughly chopped
Place prepared fruit in large bowl. Sift powdered sugar over fruit, tossing to coat. Add balsamic vinegar and mint, tossing once more to coat. Serve immediately or refrigerate, up to four hours. (I prefer to refrigerate 30 minutes – 1 hour, allowing fruit to steep in flavor.)