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.