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


  1. Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.
  2. 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.
Prep Time 5 minutes
Total Time 5 minutes
Serves 6