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Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1 cup loosely packed fresh mint leaves (any size) plus 2 tablespoons small leaves
- 3 navel oranges
- 1 ripe pineapple (preferably labeled "extra sweet"), peeled, cored, and cut into 3/4-inch pieces
- 4 kiwifruit, peeled and each cut into 8 wedges
Method
- Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved.
- Remove from heat and let steep, covered, 10 minutes.
- Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
- Cut peel and white pith from oranges with a sharp knife.
- Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible.
- Stir in pineapple, kiwis, and small mint leaves.
