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.






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