We're ramping up to peak summer fruit season, aka fruit salad season, here in San Francisco. I stocked up at the weekend market, and had a bonus windfall thanks to this thoughtful lady. It is fruit madness in the refrigerator. I'm looking at tiny black raspberries, the sweetest blueberries, cherries, peaches, nectarines, strawberries, and pluots. No complaints.
Those of you who have been reading for a while know I love a quick fruit salad, particularly if it has a little wink, or twist, or surprise. One of my past favorites is this version made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Today I decided to throw together a new version using lemongrass, lemon and lime juices, and plenty of mint. Toasted walnuts added a bit of crunch. Give it a try, the honey-lemongrass dressing with mint works not only in this summer version, but with other fruit combinations as well.
If you live in a more tropical environment, I imagine a pineapple and mango version would be incredible. Enjoy! -h
Fruit Salad with Thai Herbs
HS: I used a medley of nectarines, pluots, cherries, blackberries, loganberries, and peaches. Use whatever ripe and delicious fruit you have on hand.
- 3 tablespoons fresh lemon and/or lime juice
- 2 tablespoons honey
- a pinch of salt
- the tender interior of a stalk of lemongrass, minced
- 1/2 teaspoon vanilla
- 5 - 6 cups of seasonal fruit, sliced
- 20 mint leaves, chiffonade
- to serve: any or all of the following, toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts
Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.
Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you'd like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.