Yield: 4 to 6 servings
* 1 pint strawberries, hulled and halved
* 4 bananas, halved lengthwise
* 1 cup fresh blueberries
* 1/4 cup sugar
* 1/4 cup chopped fresh mint leaves
* 1 lemon, juiced
* 3 tablespoons simple syrup, recipe follows
Place a grill pan over medium-high heat.
In a medium bowl, toss the fruit in the sugar to coat. Grill over
medium heat, until a golden crust begins to form on the fruit, about 3
to 4 minutes per side.
In another medium bowl, mix together the mint, lemon juice, and simple
syrup. Arrange the fruit on a serving platter, drizzle the mint syrup
over top, and serve.
1/4 cup water
1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, or until the sugar
has dissolved. Take pan off heat and cool the syrup before using. Any
extra cooled syrup can be refrigerated in an airtight container for up
to 2 weeks.
Yield: 1/2 cup