Ginger Mint Infused Fruit Salad - Urban Gardening
I'm not the biggest fan of garden mint. I find it too strong and the scent is overpowering. My husband on the other hand, absolutely loves it. To him at this time of year it's all about making mint sauce to drizzle over new potatoes. For me there are many other kinds of mints that appeal. Particularly ones to make summer drinks with! At the Market Garden we grow fourteen types of mint. Lemon, Orange, Apple, Black Peppermint, Spearmint, Moroccan, Curly, Eau de Cologne, Spearmint, Banana, Curly, Garden, Chocolate and my own personal favourite, ginger mint.
With a slightly variegated leaf, the ginger mint produces small, pale purple flowers which bloom along the main stern, rather than at the end of the stalk like other mints. It has a fruit scented aroma, with just a hint of ginger. It can be grown in sun or shade, and is perfect for containers. They are attractive to bees, butterflies and ladybirds so are great for encouraging pollinating creatures into your urban garden.
Not only does ginger mint make the most refreshing summer cocktail it is also perfect chopped into salads and is the perfect compliment to melons and citrus fruits. Today I've made a fresh fruit salad with a ginger mint dressing. To me this is urban gardening at it's best - you eat what you grow.
Use a selection of your favourite fruits, here I've chosen melon, pineapple, strawberries, grapes and apples.
In a small saucepan gently heat 120g water with a 120g granulated sugar. Whisk until all the sugar is dissolved.
Take a large handful of ginger mint, finely chop and then sprinkle into the sugar syrup. Leave to infuse for at least 20 minutes before pouring over your fruit salad.