Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)
Cooks'note:
•Fruit in mint syrup may be made 1 day ahead and chilled, covered.
Recipe information
Total Time
1 3/4 hr
Yield
Makes 6 servings
Ingredients
1/2 cup sugar
1/2 cup water
1 cup loosely packed fresh mint leaves (any size) plus 2 tablespoons small leaves
3 navel oranges
1 ripe pineapple (preferably labeled "extra sweet"), peeled, cored, and cut into 3/4-inch pieces
4 kiwifruit, peeled and each cut into 8 wedges
Preparation
Step 1
Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
Step 2
Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
Step 3
Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.
