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Summer Fruit Salad @Mirabeauwine

Summer fruit salad with Rosé reduction & mint

Melon, Raspberries and Nectarines are the base for this medley of summer's best, swimming in a Rosé reduction and tossed with fresh mint.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine French, Provencal
Servings 4 people


  • 1 Melon
  • 1 Pack of Raspberries
  • 2 Peaches or Nectarines
  • some mint leaves
  • 2 tbsp Sugar
  • 1 glass Rosé for the syrup


  • Chop the melon and nectarines into rough cubes and set aside.
  • Keep the empty melon shells if possible to use as bowls.
  • Pour the glass of Rosé into a heavy based saucepan.
  • Add the sugar and a few cubes of the fruit you have chopped and two raspberries.
  • Add a 1/2 a cup of water.
  • Gently boil everything to reduce it to a syrupy consistency.
  • Pass through a sieve and pour into a small jug to cool.
  • Arrange your cubed fruit salad in a bowl (or the melon skins) and decorate with raspberries and roughly torn mint leaves.
  • Pour the syrup over carefully to cover as much of the fruit as possible.
  • If you made it much in advance return it to the fridge and get it out 15 minutes before serving.
  • Pure summer flavour!
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