Jalapeño Honey Fruit Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 203
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 42
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 15
- Total: 1 hr
- Active: 20 min
Ingredients
For the Jalapeño Honey:
1 jalapeño pepper
1 Anaheim chile pepper
1 cup honey
2 tablespoons unsalted butter
For the Fruit Salad:
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.