Dice the fruit into uniformly small cubes. For the best results, put the fruit directly into small serving dishes. This will help keep the fruit intact.
Pour a little Rum Simple Syrup over each dish and serve garnished with a cherry and a few mint leaves.
To make the syrup, combine the water and sugar in a
saucepan and stir well. Heat to a boil, stirring to dissolve all the sugar. Boil, uncovered, for 3 minutes.
Take the syrup off the heat and add the mint and rum. Muddle, or crush, the mint leaves with a wooden spoon so they release their essential oils.
Cool and then strain the syrup.
You can keep the syrup in a jar with a tight fitting lid in the
fridge indefinitely.