Ruby red fruit salad with Mojito syrup
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Ruby red fruit salad with Mojito syrup
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
124Kcal
Fat
0gr
Saturates
0gr
Carbs
21gr
Sugars
21gr
Fibre
2gr
Protein
1gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g strawberries
- 200g watermelon
- 75g cherries
- 75g raspberries
- 3-4 mint leaves, shredded
- zest of 1 lime
For the Mojito syrup
- 50ml white rum
- 50g caster sugar
- juice of 1 lime
Step by step
Get ahead
Make the Mojito syrup the day before.
- For the syrup, heat the rum and the sugar together in a small pan over a low heat, stirring until the sugar has dissolved. Now simmer for 3-4 minutes or until syrupy, then add the lime juice and bubble for a further minute; allow to cool.
- Hull and slice the strawberries, chop the watermelon and halve and stone the cherries. Arrange all the fruit in a bowl, including the raspberries, and drizzle with the Mojito syrup.
- Finally, scatter the mint and lime zest on top to serve.
