The combination of stone fruits, berries, and melon, dressed in a simple but zingy ginger syrup, makes for a seasonal dish that’s elegant enough for a party and easy enough for a creative topping to your morning bowl of quinoa or oatmeal.

　　

Ingredients

Makes 4 servings

　　

For ginger syrup

3 cups water

　　2 cups sugar

　　2 cups thinly sliced fresh ginger (about a 10-inch piece), unpeeled

　　

For fruit salad

4 cups (1-inch pieces) summer fruit, such as mixed berries, melons, peaches, and/or nectarines

　　3 tablespoons small fresh mint leaves

　　

Make syrup

Step 1

Bring the water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until the sugar is dissolved.

　　

Step 2

Simmer the syrup 10 minutes, stirring occasionally, then remove from the heat and let steep 15 minutes. Pour the ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

　　

Make fruit salad

Step 3

Toss the fruit and mint with 1/4 cup of the syrup, or to taste.

　　The Epicurious Cookbook