• 1 cantaloupe
• 1 pint strawberries, hulled and halved
• 3/4 cup dessert wine
• Fresh basil leaves
1. Cut cantaloupe in half; seed, slice and peel. Place in a large bowl. Add strawberries and toss gently.
2. Pour wine over fruit; cover and chill 30 minutes.
3. Arrange on a salad plate; top with basil leaves.
Click here for the main article, The Healing Power of Culinary Herbs.
Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. She lives in Ontario, Canada. Visit her at www.pmtech.ca .
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