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Melon And Blackberry Salad With Ginger Lime Syrup

This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.

Fruit Salad With Ginger Lime Syrup

Photo: Jessie Wallner/WFIU

Cantaloupe, honey dew and blackberries are drizzled with the ginger lime syrup. A big sprig of mint is used as the garnish.

Here are some great tips for making this dish. Remember them for your other kitchen adventures as well. They will surely come in handy!

  • This is a perfect trick to make under-ripe fruit taste better. The hot syrup bruises the fruit, making it taste sweeter.
  • Use a fork when extracting juice from a lime. The fork breaks up all the little membranes, giving you the maximum amount of juice from the fruit.
  • When peeling ginger, rub the skin with the back of a fork or a spoon. It rubs right off.
  • Wait to add the lime zest until after the the sugar has dissolved into the syrup. That way it will keep its green color.

Melon And Blackberry Salad With Ginger Lime Syrup

Yield: Serves 6-8 folks


  • half a honeydew, cut into bite-size pieces
  • half a cantaloupe, cut into bite-size pieces
  • 1 pint blackberries, washed
  • 2 cups sugar
  • 1 cup water
  • 1/2 pound ginger, peeled and diced fine
  • 4 fresh limes zested and squeezed
  • pinch of salt

Cooking Directions

  1. For the Ginger Lime Syrup, combine sugar, water, ginger, lime juice and salt and bring to a boil. Reduce and simmer until the mix reaches a syrupy consistency. Chill to room temperature.
  2. Add lime zest to syrup and toss syrup together with fruit. Adjust seasoning as needed. Allow to sit overnight so flavors develop.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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