I grew up eating fresh fruit for dessert. An hour or two after dinner, my father would bring out a platter full of cut watermelon, oranges, apples, pears – whatever was in season. Whether or not we were hungry, we were expected to eat it. (Ahh, Asian dad-style dessert!) Nowadays I do (willingly!) enjoy fruit after a meal, but I might add a little sprinkle of mint sugar…Mint sugar is exactly what it sounds like – mint plus sugar – and this simple addition can transform plain fruit into something that feels just a little more luxurious. To make mint sugar, combine 1 tablespoon mint leaves with 1 tablespoon granulated sugar using a mortar and pestle or a food processor. If you have neither piece of equipment, you can chop the mint finely with a knife, and rub it into the sugar. The recipe can obviously be scaled up or down depending on how much fruit you have.
Mint sugar can be sprinkled on all manner of fruits, from citrus to strawberries, peaches, melons, pineapple, the list goes on. You don't need a lot, so it's not terribly unhealthy (really, dad!), but it adds a touch of sweetness and sparkle.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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