Ingredients
2 plump lemongrass stalks
2 fresh hot red chiles
Finely grated zest of 1 lime
1 c. sugar
1 lb. strawberries
1 lb. yellow- or white-fleshed melon such as Canary or Crenshaw
2 tbsp. slivered mint leaves
2 tsp. minced crystallized ginger
1/2 c. Crème fraîche
Preparation
Step 1Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest, and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.Step 2In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.Step 3In a bowl, stir the ginger into the crème fraîche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream, and serve.
