Melon-and-Strawberry Salad with Spicy Lemongrass Syrup
Recipe from Food & Wine

Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.


Melon-and-Strawberry Salad with Spicy Lemongrass Syrup
Hallie Burton

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Servings: 6
Prep Time: 25 mins
Total Time: 45 mins
Related Categories: Fruit, Fruit Salad, More Fruits, Salad, Seasonal, Strawberries, Summer, Summer Salads
 
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Ingredients
  • 2 
    plump lemongrass stalks, bruised and coarsely chopped
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  • 2 
    fresh hot red chiles, quartered lengthwise
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  •  
    Finely grated zest of 1 lime
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  • 1  cup
    sugar
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  • 1  pound
    strawberries, halved or quartered if large
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  • 1  pound
    cubed peeled yellow or white-fleshed melon such as Canary or Crenshaw ( 3/4-inch)
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  • 2  tablespoons
    slivered mint leaves
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  • 2  teaspoons
    minced crystallized ginger
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  • 1/2  cup
    creme fraiche
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Directions
1.
Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest, and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.
2.
In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.
3.
In a bowl, stir the ginger into the creme fraiche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream, and serve.
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