Lemongrass Infused Fruit Salad – Easy Summer Salads

1 4
20 min

A refreshing lemongrass infused fruit salad with melons and mango. A perfect way to combine all your favourite seasonal summer fruits.

The smell of lemongrass makes me nostalgic and takes me back to a time when I lived in Asia. Used in many Asian dishes and drinks to add an extra zing to the taste. It has a very deep, intense citrus aroma that I could smell forever! And it pairs really well with ginger. A real match made in heaven.

Lemongrass can be found in most grocery stores and otherwise at Asian stores. They can be stored in the refrigerator in plastic for a few weeks. Alternatively, freeze it in for a few more months, wrapped in plastic. Use lemongrass to add flavour to curries, soups, salads or grilled meats.




  • How to infuse lemongrass in this fruit saladRemove any dry or bruised leaves from the outside of the stalk.
  • Trim off the bottom end with the roots and cut away the dry, wooden part at the top. Use the bright green stalk only. There are many ways to use it but in this recipe we will bruise the stalk.
  • Simply snap the stalk in different parts or bruise it with the back of a knife, to release the aromatic oils. Use the bruised stalks in soup broths or teas. In this recipe, we will add it to sugar, water and ginger to make a lemongrass syrup to pour over the fruit.

How to make watermelon balls?To make this lemongrass infused fruit salad more visually appealing, shape the melons into little balls with a melon baller. Another great kitchen tool to use are measuring spoons, if you don’t own a melon baller.

Carve out balls with melon baller.

For more fruity recipes, check out the below recipes and tag me on Instagram if you make this.






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Lemongrass Infused Fruit Salad – Easy Summer Salads

Recipe details

  • 1  4
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients


  • 600g watermelon
  • 1 honeydew melon
  • 1 mango
  • 60g sugar
  • 125ml water
  • 2 lemongrass stalk, bruised
  • 2cm ginger, finely sliced
  • 15g fresh mint leaves, shredded

Instructions


1. Bruise the lemongrass and slice the ginger in fine slices.
2. In a small pot, heat water, sugar, lemongrass and ginger until the sugar has dissolved.
3. Simmer until the water has reduced to nearly 80%.
4. With a melon baller, scoop little balls out of the watermelon and melon.
5. Cut the mango into cubes and toss all the fruit in a bowl.
6. Remove ginger and lemongrass from the syrup and pour over the fruit. Toss lightly.
7. Top with shredded mint.

Galley of Gail
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