My favorite approach to cooking — especially when it comes to potlucks, parties, and picnics — is to start with a dish that's a well-loved, familiar crowd-pleaser. Then I add one tiny and totally unexpected twist that makes it stand out and shine in a new and surprising way.
That's just what happens when you toss this berry and pineapple fruit salad with a ginger- and cinnamon-spiked simple syrup for a punchy, spiced kick. One bite and you'll wonder why you haven't been making fruit salad this way all along.
Make Fruit Salad Stand Out with Flavored Simple Syrup
There is your everyday fruit salad, and then there is game-changing fruit salad. This is most definitely the latter. The mix of pineapple and fresh berries are readily available and make it easy to pull off, but it's what you can't see that really makes it stand out.
Flavored simple syrups are the most wonderful thing you can do to make any fruit salad even better. And you don't need a lot — just a couple spoonfuls for a big bowl of fruit will do. Here, fresh ginger and a pinch of good-quality ground cinnamon leave this summery salad with a bold, punchy taste, stopping short of overwhelming the bowl with too much extra sweetness. It's a small, low-effort addition that makes a big difference.
Berry Pineapple Fruit Salad
Serves 6 to 8
- For the simple syrup:
1 (2-inch) piece
fresh ginger, peeled and coarsely chopped
- For the fruit salad:
large pineapple (about 4 pounds), peeled, cored, and cut into 1-inch cubes
strawberries, hulled and halved lengthwise
Fresh mint leaves, for garnish
Combine the water, sugar, ginger, and cinnamon in a small saucepan over medium-high heat. Bring to a boil, whisking until the sugar dissolves.
Remove from the heat and steep for 20 minutes. Cool completely. Meanwhile, prepare the fruit.
Place the pineapple, strawberries, and blueberries in a large bowl and gently toss to combine.
Remove and discard the ginger from the syrup. Just before serving, drizzle the syrup over the fruit salad and gently toss to coat. Cover and refrigerate at least 1 hour before serving. Toss once more before serving and top with torn mint leaves.
Make ahead: The simple syrup can be made up to a day in advance and stored in an airtight container in the refrigerator.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 2 days.