Maybe this will offset the Texas Cake 😉
Watermelon, Kiwi, and Strawberry Salad
A sugar syrup is the best way to sweeten and moisten a bowl of cut fruit, but can a quick fruit syrup do more? Here’s what we discovered:
Test Kitchen Discoveries
Adding potent seasonings like vanilla, ginger, mint, or even jalapeños to the syrup as it cooks perks up the flavor.
Mashing (with a potato masher) some of the juicier fruits—watermelon, peaches, and cantaloupe—with a splash of citrus in the simmering syrup provides even more flavor.
Seedless watermelon—about a quarter of a large watermelon—works best for this recipe.
Watermelon, Kiwi, and Strawberry Salad
Serves 4 to 6
Seedless watermelon works best for this recipe. You will need about a quarter of a large watermelon.
3 1/4 cups chopped watermelon
2 tablespoons water
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon grated fresh ginger
2 ripe kiwis , peeled, halved lengthwise, and sliced thin
1 quart strawberries , hulled and quartered
1. Combine 1/4 cup chopped watermelon, water, honey, vinegar, and ginger in saucepan and mash with potato masher until watermelon breaks down. Bring to simmer over medium heat and cook until honey dissolves, about 2 minutes. Cool to room temperature and then strain, reserving juices.
2. Toss kiwis, strawberries, remaining watermelon, and reserved fruit juice in large bowl. Let sit 5 minutes. Serve.
.