Salad Days: Fruit Salad with Herb Syrup

This light, refreshing dessert salad can also be made with blueberries, pineapple, nectarines, or bananas—whatever is abundant and in season.


| July/August 2003



Fruit Salad with Herb Syrup
Serves 8 to 10 

This light, refreshing dessert salad can also be made with blueberries, pineapple, nectarines, or bananas—whatever is abundant and in season.

1 cup water
1/4 cup sugar
1/2 vanilla bean
1 large handful of bruised fresh mint, lemon balm, lemon verbena, or lemon grass, in any combination
Few strips of lime zest
1 tablespoon freshly squeezed lime juice
3 or 4 ripe peaches, peeled and sliced
1 small ripe cantaloupe, seeded, and cut into bite-size pieces
1 small ripe honeydew melon, seeded and cut into bite-size pieces

1. Make the flavored fruit syrup by combining water, sugar, vanilla, herbs, and zest.

2. Bring the contents of the pan to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.

3. When cooled to room temperature, strain the syrup and stir in the lime juice.





elderberry, echinacea, bee hive

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