“The combination of sweet heat paired with fresh fruit is a game changer.”
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 jalapeño pepper
- 1 Anaheim chile pepper
- 1 cup honey
- 2 tablespoons unsalted butter
- 1 6-ounce package raspberries
- 1 16-ounce package strawberries, halved or quartered
- 1 medium red pear, chopped
- 1/2 honeydew melon, peeled and chopped
- 2 kiwis, peeled and sliced
- 2 tablespoons turbinado sugar
- Juice of 1 lime
- 3 sprigs mint, leaves thinly sliced
Instructions
- Make the jalapeño honey: Preheat a grill pan or griddle over medium-high heat. Add the jalapeño and Anaheim chiles and cook, turning occasionally, until charred all over, 4 to 5 minutes per side. Transfer the chiles to a cutting board and cut lengthwise into thin strips, removing the seeds if you want less heat.
- In a small heavy-bottomed saucepan, combine the sliced chiles, honey and 1/4 cup water and bring to a simmer over medium heat. Continue simmering until reduced by a third, 5 to 7 minutes. Add the butter and let it melt into the honey. Reduce the heat and keep warm until ready to serve. Give the honey a good stir before serving.
- Make the fruit salad: In a large bowl, combine all of the fruit with the sugar and lime juice. Toss to coat. Cover with plastic wrap and allow to sit for 30 minutes.
- Drizzle about half of the jalapeño honey over the fruit, then toss to combine. (Refrigerate the remaining jalapeño honey for up to 1 week.) Sprinkle the fruit salad with the mint.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 203 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 42 g |
| Protein | 1 g |
| Cholesterol | 6 mg |
| Sodium | 15 mg |