Fruits in Minted Ginger Syrup

RH Staff

Yield: 24 servings.

3 cups water
1 1/2 cups granulated sugar
1/4 cup fresh ginger
3 Tbsp. fresh mint
1 Tbsp. plus 1 1/2 tsp. lemon juice
9 cups Dole Fresh Tropical Gold® Pineapple, cut into chunks
9 cups Dole Fresh Frozen Mixed Melon Balls, partially thawed
6 cups Dole Red Raspberries

Combine water, sugar and ginger in a saucepan. Bring to boil; reduce heat and simmer for 10 minutes. Remove from heat; stir in mint. Chill syrup. Stir in lemon juice. Combine pineapple and melon balls in non-reactive bowl. Pour syrup over fruit to marinate. Cover; chill 1 hour. Sprinkle with raspberries before serving.