Hello There!
What’s better than a cold fruit salad in the midst of August? A Hibiscus Fruit Salad, of course!
Alight boom, picture an empty Melon, cold Hibiscus Juice, lots of Mango, Peach, Berries, Kiwi, Basil and Mint leaves…Got it?! Well, that’s exactly what this recipe is about: nothing fancy, but definitely refreshing, plus the Hibiscus adds a certain je-ne-sais quoi.
You might remember my Hibiscus recipes here and here; for those recipes, I had decided to turn my beloved Hibiscus juice (or tea) into a rich syrup.
If you are not familiar with Hibiscus juice, also known as Bissap, it is a tea-like beverage made from the infusion of hibiscus, lemon, lots of sugar and mint.
Perfect for hot summer days, enjoy this freshly cold right out the refrigerator.
For more Hibiscus recipes, click the following links:
Almond Financiers with Hibiscus and White Chocolate Sauce
Apple Ravioli with Raspberry, Hibiscus Sauce
Well without further ado, here is the recipe. Scroll down for video instructions.
Bon Appetit!
Hibiscus Fruit Salad with Mint and Basil
Course: Dessert4
servings15
minutes2
hoursIngredients
2 Melons/Cantaloupe
3 Peaches (sliced)
3 plums (sliced)
60g Strawberry (cut in half)
60g Blueberry
60g Raspberry
1 Mango (chopped)
3 Kiwis (chopped)
200ml cold Hibiscus juice (Bissap)
Directions
- Cut melon in half. Discard the seeds.
- With a spoon, empty most of the interior and place it, chopped, in a large bowl.
- Add to the bowl the rest of the fruits. Pour ¾ of the Hibiscus juice. Gently stir.
- Fill the melons with the fruit salad. Pour in the rest of the Hibiscus. Cover in plastic wraps and place in the refrigerator.
- Remove from refrigerator right before serving.
One thought on “Hibiscus Fruit Salad with Mint and Basil”