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.