Strawberry Mango Mint Julep Fruit Salad with Whipped Marshmallow.
Hellllllllllo mint julep season.
I really like you.
Why is this the best thing in the universe when it comes to the Kentucky Derby?
It’s a drunk fruit salad.
A DRUNK FRUIT SALAD.
Strawberries, mango and pineapple tossed with chopped fresh mint and drizzled with a bourbon vanilla syrup.
Oh and then topped with a whipped marshmallow frosting because it’s so freaking good. I mean it was so freaking good BEFORE the marshmallow and didn’t really need anything but of course I can’t leave well enough alone so I’m all “well what does it need?” and then boom. Whipped marshmallow.
That is all.
That’s all it needs.
You can use more fruit if you’d like too. Obviously. Not like you need my permission.
But I tried to keep things seasonally tasty. I’m thinking blueberries though. Lots of blueberries.
Serve it however you’d like – in a big bowl with marshmallow spoons on the side or in cute little portioned out cups with marshmallow on top. Or!
Or or or.
What about in a parfait with some poundcake? You can drizzle extra bourbon syrup on top. Triple layers of drunk fruit, cake and marshmallow?
I don’t hate it.
And! What if you used the bourbon syrup to make some sort of mojito? My brain is spinning.
If you want to try some other mint julep-y things, I’m alllll about the juleps so I’ve got you covered. My absolutely fave is this blueberry mint julep. Completely dreamy.
I also made pineapple mint juleps! They were pretty wonderful.
I made a cherry mint julep slush/granita thing one year. Oh boy it’s boozy.
Since I was pregnant last year on Derby day (and, uh, my husband was AT the Derby!), I did not get to partake in any mint julep festivities. That means this year, it’s on. Bigtime.
Also, I tried to make you actual mint julep marshmallows – three times – and let’s just say you’ll see them after Christmas. Gigantic fail.
But oh well. This is so much better. And boozier.
- 16 ounces strawberries, hulled and chopped
- 2 mangos, chopped
- 1/2 whole pineapple, chopped
- a bunch of fresh mint leaves, about 1 cup (or more/less depending on how much you enjoy mint)
- 1/4 cup water
- 1/4 cup bourbon
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
In a large bowl, combine the strawberries, mango and pineapple. Chop about 1/2 cup of the fresh mint and stir it into the fruit.
To make the syrup, combine the water, bourbon and sugar in a saucepan over medium heat and whisk until the sugar dissolves. Bring to a boil while stirring and let cook for 1 to 2 minutes. Reduce to a simmer and cook for another minute. Remove the syrup from the heat and let it cool completely. Stir in the vanilla extract. You can make this a day ahead of time. Do not overcook it or else it will be too sticky and thick. It will thicken as it cools.
Pour about half of the syrup into the fruit and stir well. Taste and add more if desired – the fruit will be juicer at this point too. I like to chop a little more mint and throw it in. To serve, spoon into bowls then place a dollop of the marshmallow frosting on top. You can drizzle more bourbon syrup on and add a few mint leaves. Enjoy!
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
I really like this boozy Monday thing.