Nectarine and Mint Syrup Summer Salad

This is my take on a Gourmet Traveller Magazine recipe for a perfect hot summer’s day luscious fruit dessert.  Juicy crisp nectarines combine with the summery flavours of lime and mint – a welcome relief from the rich Festive puddings and chocolates.

I like to serve it cold - crisp fruit with a sweet, crisp tart tropical syrup. Summery refreshment!

TIP:  Gourmet Traveller suggests serving this salad as an accompaniment to a Roast Pork dish, making the salad just before serving at room temperature.
But I find it still works as a dessert - and you can prepare the syrup and the fruit a couple of hours before – just store them in the fridge in separate containers and combine just before serving chilled, scattering with a few fresh mint leaves.

Ingredients

6 – 8 ripe but still a little firm nectarines – white, yellow or preferably a combination

1 - 1 1/2  medium size limes  – juice and very fine zest. Add 1 then taste, add extra 1/2 if needed

1 1/2 to 2 tablespoons raw sugar.  Add 1 1/2 first, taste, then add extra 1/2 if needed.

40 ml (2 tablespoons) macadamia oil   OR  original recipe uses mild flavour Extra Virgin Olive Oil

1/3 cup loosely packed mint leaves –  then chop

Plus

Few small mint leaves for scattering over prior to serving

Option

A couple of wedges of lime to serve on the side

Method

Quarter each nectarine and gently remove each quarter from the seed.  Then cut each quarter in half and place in container with lid. Refrigerate.

In separate container ( a small jar with lid is good) mix the lime juice, raw sugar and oil until sugar dissolves.

Add the zest and stir through the chopped mint through the liquid syrup.  Refrigerate for up to 2 hours.

Just prior to serving

Combine both the prepared fruit and some of the syrup. I find I don't need ALL the syrup sometimes - so hold a little back, stir and check, then add more if desired. Stir the nectarine segments through the syrup so each piece is covered.

Scatter with extra mint leaves and optional lime segments.  Serve immediately whilst still cold and crisp.

Any left-over syrup can be used over other tropical fruits or ice-cream.

                                                     Enjoy!   Colleen