Fruit salad with spicy Rum and Mint

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Fruit salad with spicy Rum and Mint


By Monish Gujral Published: April 8, 2013

  • Yield: 1 bowl (3-4 Servings)
  • Prep: 15 mins
  • Cook: nil min
  • Ready In: 25 mins

For best results, use ripe fruit and not overripe or mushy. You can make the Salad up to 6 hours in advance and store it in the fridge.



  1. In a large bowl, whisk together rum, honey and coarse sea salt until combined.
  2. Add fruit and mint and stir gently to coat with rum mixture.
  3. Cover and chill to macerate for at least 30 minutes and up to 6 hours, until fruit has softened slightly and flavour has been absorbed.
  4. Serve immediately with vanilla ice cream.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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