Name: Pineapple, Grapefruit, and Cucumber Salad
Total time: 1 h
Ingredients: 3 tablespoons sugar; 1/4 teaspoon grated lime zest plus 3 tablespoons juice (2 limes); 1/4 teaspoon ground cardamom; Pinch salt; 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (1 1/2 cups); 1 grapefruit; 1 pineapple, peeled, cored, and cut into 1/2-inch dice (4 cups)

Why This Recipe Works

For a fresh, vibrant fruit salad in the late winter, we started with a selection of tropical fruits, which boasted plenty of sweetness and nuanced flavor. To provide juiciness and acidity, we paired the tropical fruits with citrus and then used a lime syrup to tie all the flavors together. A final addition of a mildly flavored, crisp vegetable, which was softened slightly in the syrup, gave the salads just the right amount of texture without masking the bright fruit flavor.

Before You Begin

Make sure that the syrup has cooled before pouring it over the fruit.

Instructions

Bring sugar, lime zest and juice, cardamom, and salt to simmer in small saucepan over medium heat, stirring constantly, until sugar is dissolved, 1 to 2 minutes. Remove pan from heat, stir in cucumber, and let syrup cool for 20 minutes.

Meanwhile, cut away peel and pith from grapefruit. Slice into 1/2-inch-thick rounds, then cut rounds into 1/2-inch pieces. Place grapefruit and pineapple in large bowl.

When syrup is cool, pour over grapefruit and pineapple and toss to combine. Refrigerate for 15 minutes before serving.