Name: Jalapeño Honey Fruit Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 to 10 servings
Ingredients: 1 jalapeño pepper; 1 Anaheim chile pepper; 1 cup honey; 2 tablespoons unsalted butter; 1 6-ounce package raspberries; 1 16-ounce package strawberries, halved or quartered; 1 medium red pear, chopped; 1/2 honeydew melon, peeled and chopped; 2 kiwis, peeled and sliced; 2 tablespoons turbinado sugar; Juice of 1 lime; 3 sprigs mint, leaves thinly sliced

Directions

Make the jalapeño honey: Preheat a grill pan or griddle over medium-high heat. Add the jalapeño and Anaheim chiles and cook, turning occasionally, until charred all over, 4 to 5 minutes per side. Transfer the chiles to a cutting board and cut lengthwise into thin strips, removing the seeds if you want less heat.
In a small heavy-bottomed saucepan, combine the sliced chiles, honey and 1/4 cup water and bring to a simmer over medium heat. Continue simmering until reduced by a third, 5 to 7 minutes. Add the butter and let it melt into the honey. Reduce the heat and keep warm until ready to serve. Give the honey a good stir before serving.
Make the fruit salad: In a large bowl, combine all of the fruit with the sugar and lime juice. Toss to coat. Cover with plastic wrap and allow to sit for 30 minutes.
Drizzle about half of the jalapeño honey over the fruit, then toss to combine. (Refrigerate the remaining jalapeño honey for up to 1 week.) Sprinkle the fruit salad with the mint.

Photograph by Ryan Liebe

Jalapeño Honey Fruit Salad

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