The addition of lime zest to sugar adds a pleasant tartness to this refreshing salad, which makes a great side dish for a summer brunch. To prevent the mint leaves from discoloring when cut, snip them with scissors rather than mince them with a knife. Make the lime-mint sugar no more than an hour before serving the salad, as the aromatic oil in the zest quickly loses its potency.
Summer Fruit with Lime-Mint Sugar
1/4 cup (2 oz./60 g) sugar
2 Tbs. minced fresh mint
2 tsp. grated lime zest
2 nectarines, halved, pitted and cut into slices 1/2 inch (12 mm) thick
2 peaches, halved, pitted and cut into slices 1/2 inch (12 mm) thick
1/2 cantaloupe or other melon, seeded, peeled and cut into 1/2-inch (12-mm) cubes
1 cup (6 oz./185 g) seedless grapes
Juice of 1 lime
In a small bowl, stir together the sugar, mint and lime zest. Set aside.
In a bowl, combine the nectarines, peaches and melon. Cut the grapes in half and add to the bowl. Drizzle the fruit with the lime juice and stir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly.
Transfer to a serving bowl and serve immediately.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan,
Elinor Klivans, Jordan Mackay and Charles Pierce
