Oh wow — where has this Mojito Fruit Salad Dressing been all my life?
This mojito fruit salad dressing is a little treat for parents surviving the long summer holidays — a refreshing reward to look forward to after a busy day. It brightens a simple bowl of fruit with a cheeky cocktail twist and a burst of fruity flavour.
Gadget alert
The idea to cocktail-up a fruit salad came from experimenting with the OXO Good Grips Vegetable Chopper. Although it’s designed for vegetables, I decided to test it on ripe mango and pineapple and build a minty-lime dressing to elevate the fruit into something special.
The Vegetable Chopper is clever and fast when you have a lot to prepare. It turns fruit and vegetables into neat cubes — ideal for meal prep, batch cooking, or anyone prone to little kitchen mishaps with knives. For best results, peel and halve larger items, place them on the metal grid, close the lid and press down firmly. The cubes drop into the chamber below and pour straight into your bowl or pan through the open end.
Easy to use
It handles most fruits and vegetables with ease, though it struggled a little with sweet potato; regular potatoes are fine. Washing is simple if you rinse the parts straight away — if anything dries on the blades, soak in hot water and use a brush to remove residue.
This dressing is just as delicious when the fruit is hand-chopped with a sharp knife — but using the chopper is oddly satisfying and a huge time-saver.
If you’re after more cocktail-as-dessert inspiration, try frozen mojito lollies or a lemon-and-cucumber cake with gin icing for a boozy twist on sweet treats.
Mojito Fruit Salad Dressing
Side Dish
American
Mojito Fruit Salad Dressing
-
2
tablespoons
white rum -
6
mint leaves
2 finely chopped -
3
teaspoons
white sugar -
4
teaspoons
fresh lime juice -
A range of fruits for a fruit salad
diced into 1/2″ cubes. I used mango, apple, pear, pineapple and raspberries.
-
Place the rum, sugar and four whole mint leaves in a small bowl. Crush the sugar and bruise the mint with the back of a teaspoon until the sugar dissolves.
-
Stir in the lime juice and mix well.
-
Arrange the diced fruit in a bowl, sprinkle with the remaining chopped mint leaves, and drizzle the dressing liberally over the salad.
Many thanks to OXO for providing the Vegetable Chopper and sponsoring this recipe. Sponsored posts help me continue sharing tasty recipes — all opinions and leftover taste tests are my own.
Jane x