Blueberry fruit salad
A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version use water in place of the tequila
- 3/4 lb. (2 cups) fresh blueberries
- 4 med. kiwi, peeled, halved lengthwise, then sliced crosswise
- 1 large ripe mango, peeled, pitted, and cut into bite-size pieces
- 1/2 cup sugar
- 1/4 cup tequila
- 2 med. limes, finely grated to yield 2 tsp. zest and squeezed to yield 2 Tbs. juice.
Put the berries, kiwi, and mango in a med. serving bowl. Combine the sugar, tequila and lime zest in a 1 quart saucepan and bring to a simmer over med. heat, stirring to dissolve the sugar. Remove from the heat and stir in the lime juice. Pour the warm syrup over the fruit and gently. Cover and refrigerate until cold, at least 1 and up to 6 hours. Gently toss before serving.