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Week 119 Recipe

MINT JULEP FRUIT SALAD

The simple syrup and mint used in this salad takes the fruit to a whole new level!

TOOLS • Cutting Board • Knife • Sauce pan • 2 mixing bowls • Large Wooden spoon   INGREDIENTS • 1 cup water • ½ cup sugar • Salt • 1 Tbsp Bourbon • 4 cups fresh pineapple, cut into   bite-size chunks • 2 cups cubed watermelon • 2 cups cubed honeydew melon • 2 tbsp minced fresh mint

PREPARATION:  In a saucepan, bring the water, sugar and a pinch of salt to a boil. Reduce the heat to medium and simmer 5 minutes. Cool syrup in pan and set inside in a bowl of ice water until cold. Stir in the bourbon. In a large bowl, combine all the fruit and toss with the syrup. Chill salad, covered, at least 1 hour or overnight, stirring occasionally. Stir in the mint just before serving.