Mint Dressing For Fruit Recipes

Steps:

• In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.

Steps:

• Combine sugar, water, and lemon juice in a small saucepan; bring to a boil, stirring occasionally.
• Remove from heat.
• Combine sugar mixture and mint leaves in container of an electric blender or food processor; process until leaves are finely chopped.
• Cover and chill dressing 2 to 3 hours.
• Serve dressing over fresh fruit.

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

Steps:

• In a large saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 4 minutes. Remove from the heat. Add mint; cover and steep for 20 minutes. Strain and discard mint. Transfer syrup to a small bowl; refrigerate until chilled. , Just before serving, combine the apples, pears, pineapple, strawberries and blueberries in a large bowl. Stir mayonnaise into mint syrup until blended; pour over fruit and toss to coat.

Steps:

• In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

Steps:

• Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt.
• Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine.
• Add tablespoon of honey. Stir to combine.
• Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it.
• A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.

Steps:

• Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.