December is a very sweet month for me. Sweet like…”awesome” but also like the taste. My diet has consisted of obnoxious amounts of cake, cookies and eggnog. Holidays, parties, and birthdays on top of my incurable sweet tooth leads to some very poor food choices around this time of year. Currently, my heart is in a state of bliss. My stomach…not so much. This is due in large part to the way I eat. Let me explain…
I have a very strict way of eating cake. A routine I follow religiously. A routine that many of you may follow unknowingly.
- I see cake…
- I eat cake.
- I get another slice…
- Eat that.
- I get another slice…
- Eat that too.
- Repeat until there is no cake left.
If collecting calories was a game…I won with highest honors!
Sorry for the ramble, I needed to lay the foundation for why this Fruit Salad with Ginger Lemongrass Syrup was not only wanted but necessary. Being bloated and void of all nutrition in the last few weeks…I turn to this recipe for help. Really simply put: ginger aids in digestion, lemongrass helps with stomach discomfort and fruits…well, are fruits.
I love empty calories!…but this was a very much needed break. Every bite was so deliciously cool and refreshing! I ate this salad in the same manner as my cake eating routine. True story. Feel free to enjoy it however you please but might I suggest you try it before overindulging on junk food. I assure you, your experience will be much more enjoyable. Conversely, you can use this dish as justification to binge…however you want to do it!
- 2 whole Mango Cubed
- 1 can Lychee Fresh is even better!
- 16 oz Strawberry Quartered
- 4 whole Kiwi Cut into slices
- 1 Stalk Lemongrass Smashed and cut into 2 inch pieces
- 1/2 inch Ginger
- 1/2 cup Sugar
- 1/4 cup Water
- Over medium heat, simmer the ingredients for "Ginger Lemongrass Syrup" for 15 minutes.
- Allow the syrup to come to room temp and throw it in the fridge until it thickens a little and cooled.
- Prior to serving, cut the fruit and pour the syrup over the fruit. Done!
The fruits you choose are up to you but the four in this recipe are my preferred.
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