Fresh Fruit with Honey-Ginger Glaze
Prep Time: 20 minutes (less if purchased pre-cut fruit) | Cook Time: N/A | Total Time: 20 minutes | Serves: 8
I threw this together in a quick attempt to make a “healthy-ish” dessert. I didn’t want to just serve fruit, but give it a little personality. Our hostess for the evening was making a chicken and broccoli stir-fry with a garlic-ginger sauce so I wanted to bring something to complement her (wonderful, by the way) dinner. Turns out, everyone enjoyed the glaze, even their 4-year-old.
Let me give you a small word of warning… the fresh ginger gets stronger as the glaze sits. By the time we got home and stood around our kitchen counters eating the leftovers, I could tell the ginger had intensified. So, if you’re not a huge ginger fan, maybe make this glaze with half a teaspoon of freshly grated ginger instead of the whole teaspoon.
For this dessert, I would suggest you use freshly-squeezed lemon juice. Some recipes you can get by with bottled lemon juice, but this glaze tastes much better with fresh juice.
This dish can be served as a dessert (scooped into phyllo cups instead of a bowl), a fresh breakfast, quick snack, or late at night standing around your kitchen counter.
Fresh Fruit with Honey-Ginger Glaze
Ingredients
- 6 cups fresh fruit, mixture of melons, berries, pineapple, etc.) diced
Glaze:
- 1 cup honey
- 1 teaspoon fresh ginger, grated on a microplane
- 1 1/2 teaspoons vanilla bean paste
- 1 1/2 tablespoons lemon juice, preferably freshly squeezed
Instructions
- Wash and peel your fruit (if not pre cut from the grocery store).
- Dice the fruit into bite-size pieces, approximately 1”-dice and add to a large serving bowl (or individual bowls).
- In a medium bowl, combine all the glaze ingredients very well. A small wire whisk works well for this.
- Taste the glaze and add more ginger, vanilla, or lemon juice to taste.
- Pour the glaze over the fruit (or allow guests to add to their individual bowls) and serve.
- Refrigerate any leftovers covered in your refrigerator. The fruit can keep for up to 3 days. The sauce can keep for up to a week.
I like this different spin on a fruit salad. Great for summer.