Fresh Fruit with Mojito Syrup

Who doesn’t love a bowl of fresh fruit? As great as a simple bowl of fruit can be, there are times when you just need to do something unusual to it, and for, well, that was to make a syrup to go along with it.

A handful of years ago, my wife and I decided to plant mint alongside our house. It could have been the best thing that we have ever planted. Extremely low maintenance, mint grows in abundance. With that said, I am always looking for opportunities to use mint. I use it in Thai food, salads, and mojitos, and now in fruit salads. Let’s get started on this simple treat.

Fruit Salad with Mojito Syrup

Begin by placing your sugar, water, and mint in a saucepan and bring it to a boil. Once it comes to a boil, reduce the heat and simmer for about 15 minutes. Add the rum and continue to cook for another 10 minutes. Turn off your heat and mix in the juice of one lime. Remove the pan from the burner and set aside to let cool. Strain the syrup and place in the refrigerator until it is ready to be used.

  • 1 cup of granulated sugar
  • 2 cups of water
  • large bunch of fresh mint, plus an extra few leaves, chopped.
  • 1/2 cup of white rum
  • Juice of one lime
  • Bananas, 1/4 inch thick
  • Pineapple, cut into chunks
  • Strawberries, quartered

Mojito SyrupAdd your fruit to a bowl, and pour on about a quarter cup of the syrup on top of the fruit. Add in the chopped mint leaves, and serve. A great tasting bowl of fruit salad with the extra surprise. This one should get your guests talking at the table.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Fresh Fruit with Mojito Syrup”

  1. Nice! I do the exact same thing but sometimes I’ll use tequila if I don’t have rum on hand. It’s such a great way to “marinate” and add some more flavor to fruit. I like to let chunks of fresh fruit take a little bath in the syrup first and then I load them up on skewers if I’m entertaining. Great minds think alike!

Leave a Reply

Your email address will not be published. Required fields are marked *