Lemongrass infused Fruit Salad

Lemongrass infused fruit salad

A refreshing lemongrass infused fruit salad with melons and mango. A perfect way to combine all your favourite seasonal summer fruits.

The smell of lemongrass makes me nostalgic and takes me back to a time when I lived in Asia. Used in many Asian dishes and drinks to add an extra zing to the taste. It has a very deep, intense citrus aroma that I could smell forever! And it pairs really well with ginger. A real match made in heaven.

Lemongrass can be found in most grocery stores and otherwise at Asian stores. They can be stored in the refrigerator in plastic for a few weeks. Alternatively, freeze it in for a few more months, wrapped in plastic. Use lemongrass to add flavour to curries, soups, salads or grilled meats.

Remove any dry or bruised leaves from the outside of the stalk. Trim off the bottom end with the roots and cut away the dry, wooden part at the top. You should be left with a bright green stalk that is now ready to use. There are many ways to use it but in this recipe we will bruise the stalk.

Simply snap the stalk in different parts or bruise it with the back of a knife, to release the aromatic oils. Use the bruised stalks in soup broths or teas. In this case, we will add it to sugar, water and ginger to make a lemongrass syrup to pour over the fruit.

To make this lemongrass infused fruit salad more visually appealing, shape the melons into little balls with a melon baller. Another great kitchen tool to use are measuring spoons, if you don’t own a melon baller. How to make melon balls?

Chill the salad and serve it immediately. I doubt you’ll have any leftover! ๐Ÿ˜‰

Lemongrass infused fruit salad

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Dessert, Snack International
By Galley of Gail Serves: 4
Prep Time: 10 min Cooking Time: 10 min Total Time: 20 min

A fruit salad with summer fruits infused with lemongrass and ginger.


  • 600g watermelon
  • 1 cantaloupe
  • 1 mango
  • 60g sugar
  • 125ml water
  • 1 lemongrass stalk, bruised
  • 2cm ginger, finely sliced
  • 15g fresh mint leaves, shredded



1. Bruise the lemongrass and slice the ginger in fine slices.


2. In a small pot, heat water, sugar, lemongrass and ginger until the sugar has dissolved.


3. Simmer until the water has reduced to nearly 80%.


4. With a melon baller, scoop little balls out of the watermelon and sweet melon.


5. Cut the mango into cubes and toss all the fruit in a bowl.


6. Remove ginger and lemongrass from the syrup and pour over the fruit. Toss lightly.


7. Top with shredded mint.


  • 201 Calories
  • 44,3g Carbohydrates
  • 0,9g Fat
  • 3,1g Fiber
  • 2,8g Protein
  • 3mg Sodium
  • 41,3g Sugar

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    […] For more summer refreshments, check out my Lemongrass infused Fruit Salad […]

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