Red Fruit Salad With Honey and Lime Dressing
This seriously impressive and full-flavoured dessert is one for ginger lovers. Vary the fruits to what is available. And don’t forget to use the rest of the jar of stem ginger to make a batch of ginger shortbread.
Cut and slice or quarter the fruits, removing stones from cherries and plums.
Cut the ginger into fine slices and combine 2 Tbsp of the syrup from the jar with the lime zest and juice and pour over the fruit, allow the flavours to mingle at room temperature for 15 mins, then very finely chop the mint and fold through the salad.
Serve with your favourite ice cream (we love Appleby’s Ginger Biscuit).
The fruit and dressing can be made ahead, but don’t dress until close to serving time.
600g summer fruits such as strawberries, raspberries, cherries, plums, watermelon, blueberries etc
½ jar Opies stem ginger in syrup (approx. 6 pieces of ginger)
1 lime, grated zest and juice
¼ cup mint leaves