Melon and Strawberry Salad with Spicy Lemongrass Syrup


The fresh ginger makes this slightly spicy.  Add 1/2 as much if you want a hint of ginger with little or no spiciness-BHL

Yield: 6-8 servings


1 plump lemongrass stalk, bruised and minced

4 tsp fresh ginger, minced

2/3 cup water

2/3 cup Flying Olive Lemongrass Mint Balsamic Vinegar

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

3 Tbsp sugar or sweetener of choice

½ tsp (optional) Flying Olive Cayenne Red Chili Extra Virgin Olive Oil

1 pound strawberries, halved or quartered if large

1 pound cubed (3/4-inch) peeled white or yellow-fleshed melon such as Santa Claus, Canary, or Crenshaw

2 Tbsp slivered mint leaves or 1 tsp dried mint (or you can sprinkle on the mint to serve)

2 tsp  crystallized ginger, minced

1/2 cup crème fraîche or Whipped Topping


In a medium saucepan, combine the lemongrass, fresh ginger, Flying Olive Lemongrass Mint and Honey Ginger Balsamic Vinegars, sugar, Flying Olive Cayenne Red Chili EVOO (optional), and water. Bring to a boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 15-20 minutes, until thick. It should be reduced to about 2/3 of a cup and coat the back of a spoon). Using a sieve, strain the sauce. Set aside to cool.

In a large bowl, toss the strawberries with the melon and mint. Add the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.

In a bowl, fold the minced crystallized ginger into the crème fraîche or Whipped Topping

Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.

Submitted by Barb L.