Berry-Cherry Fruit Salad with Lemon-Ginger Syrup

Fruit salad sounds almost too simple to count as a recipe, and that is exactly its appeal. A bowl of berries and cherries, lifted by a warm, bright syrup, comes together with a few minutes of syrup on the stove, and the rest is just rinsing, slicing, and tossing.

Berries and cherries are a source of vitamin C, involved in collagen formation and in supporting normal immune function. The fresh ginger in the syrup has long been valued for supporting digestion and easing a queasy stomach, and the honey in the syrup is just 1 tablespoon for the whole bowl, so the sweetness stays light and mostly comes from the fruit itself.

One honest note: berries and cherries sit higher on the histamine scale, so if you are tracking histamine sensitivity, treat this as a sometimes dish and notice how you feel. When it does fit, let it be beautiful. A glass bowl, the color of the fruit, the smell of lemon and ginger: presence at the table is its own kind of nourishment.

Ingredients

For the syrup:

• 1/2 cup water
• 1/2 tablespoon lemon zest
• 1/2 tablespoon grated fresh ginger
• 1 1/2 teaspoons honey
• 1 tablespoon lemon juice

For the fruit:

• 1/2 lb strawberries, sliced
• 8 oz cherries, pitted
• 8 oz blueberries

Note: the source lists an optional 1/2 cup chocolate chips. These are omitted here, as chocolate is not part of the AIP elimination phase.

Method

Bring the water and lemon zest to a boil in a small saucepan and let it boil for about 3 minutes. Take the pan off the heat, add the grated ginger, and let it steep for 5 minutes so the syrup picks up its warmth. Stir in the honey and lemon juice.

Combine the strawberries, cherries, and blueberries in a serving bowl. Pour the syrup over the fruit and toss gently to coat. Chill before serving.

*Adapted from acleanplate.com*

*Lower-sugar note: the sugar here is the cherries, not added sweetener. For less, use a smaller amount of cherries and lean the bowl toward the greens and lower-sugar berries.*